Best 3 Californiamexican Cauliflower Rice With Avocado And Kale Recipes

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CALIFORNIA/MEXICAN CAULIFLOWER RICE WITH AVOCADO AND KALE



California/Mexican Cauliflower Rice with Avocado and Kale image

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

1 head cauliflower, broken into florets
1 (15 ounce) can black beans, drained and rinsed
1 small bunch fresh cilantro, finely chopped
2 green onions, chopped, or more to taste
1 tablespoon vegetable oil
½ lime, juiced
1 pinch salt and ground black pepper to taste
2 slices Cheddar cheese
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon vegetable oil
1 zucchini, halved and sliced
4 leaves Tuscan kale, stemmed and chopped
2 eggs
1 avocado, sliced

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



Riced Cauliflower with Leeks, Kale and Walnuts image

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

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

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



California/Mexican Cauliflower Rice with Avocado and Kale image

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

1 head cauliflower, broken into florets
1 (15 ounce) can black beans, drained and rinsed
1 small bunch fresh cilantro, finely chopped
2 green onions, chopped, or more to taste
1 tablespoon vegetable oil
½ lime, juiced
1 pinch salt and ground black pepper to taste
2 slices Cheddar cheese
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon vegetable oil
1 zucchini, halved and sliced
4 leaves Tuscan kale, stemmed and chopped
2 eggs
1 avocado, sliced

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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