Riced Cauliflower with Leeks, Kale and Walnuts

Total Time Prep: 20 min. Cook: 15 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
This is a healthful, flavorful side dish featuring some low-sugar vegetables. It makes a marvelous addition to just about any meal you can think up. —Andrea Potischman, Menlo Park, California

Ingredients

  • 3 tablespoons extra virgin olive oil, divided
  • 2 medium leeks (white portion only), minced
  • 2 garlic cloves, minced
  • 1 package (12 ounces) frozen riced cauliflower
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups chopped fresh baby kale
  • 1 cup packed fresh parsley leaves, minced
  • 1/2 cup finely chopped chives
  • 1/3 cup walnut halves, roughly chopped
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice

Directions

  1. 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.
  2. 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

2/3 cup: 138 calories, 11g fat (1g saturated fat), 0 cholesterol, 324mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

This is a healthful, flavorful side dish featuring some low-sugar vegetables. It makes a marvelous addition to just about any meal you can think up. —Andrea Potischman, Menlo Park, California
Recipe Creator

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