Californiamexican Cauliflower Rice With Avocado And Kale Recipes
CALIFORNIA/MEXICAN CAULIFLOWER RICE WITH AVOCADO AND KALE
This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time; just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen.
Provided by kab
Categories Cauliflower Rice
Time 1h8m
Yield 4
Number Of Ingredients 14
Steps:
- Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
- Puree chipotle peppers in adobo in a small bowl with an immersion blender.
- Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
- Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
- Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 32.7 g, Cholesterol 96.7 mg, Fat 15.2 g, Fiber 13.6 g, Protein 16.9 g, SaturatedFat 4.9 g, Sodium 846.2 mg, Sugar 4.5 g
RICED CAULIFLOWER WITH LEEKS, KALE AND WALNUTS
This is a healthy, flavorful side dish featuring some low-sugar vegetables. It makes a great addition to just about any meal you can think up. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add leeks; cook and stir until tender, 3-4 minutes. Add garlic; cook 30 seconds longer. Transfer to a large bowl; keep warm. Wipe skillet clean., In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cauliflower, salt and pepper; cook and stir until cauliflower just starts to brown, 6-8 minutes. Remove from heat; add to leek mixture. Stir in remaining ingredients; serve warm.
Nutrition Facts : Calories 138 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CALIFORNIA/MEXICAN CAULIFLOWER RICE WITH AVOCADO AND KALE
This seems like a lot of steps, but it's very easy and quick to put together. It can be prepped ahead of time; just add the avocado and egg at the end. To make it even easier, the cauliflower rice can be made ahead and refrigerated or frozen.
Provided by kab
Categories Cauliflower Rice
Time 1h8m
Yield 4
Number Of Ingredients 14
Steps:
- Place cauliflower florets in a food processor; pulse into rice-sized pieces.
- Combine cauliflower "rice", black beans, cilantro, green onions, 1 tablespoon vegetable oil, lime juice, salt, and pepper in a microwave-safe bowl; toss until mixed. Top with Cheddar cheese.
- Puree chipotle peppers in adobo in a small bowl with an immersion blender.
- Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add zucchini in an even layer; place kale on top. Cook, covered, until zucchini is lightly browned and kale starts to wilt, about 5 minutes. Stir in 1 to 3 tablespoons pureed chipotle peppers. Remove from heat and let stand, covered, allowing kale to steam, 3 to 5 minutes.
- Fill a saucepan with water and bring to a boil. Reduce heat, add eggs, and simmer, about 7 minutes. Remove eggs with a slotted spoon and run under cool water for 30 to 60 seconds. Peel carefully.
- Spoon zucchini mixture over Cheddar cheese in the bowl. Microwave until hot, 2 to 3 minutes. Top with peeled eggs and sliced avocado. Season with salt and pepper.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 32.7 g, Cholesterol 96.7 mg, Fat 15.2 g, Fiber 13.6 g, Protein 16.9 g, SaturatedFat 4.9 g, Sodium 846.2 mg, Sugar 4.5 g
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