Wash, dry and cut the cauliflower into florets. In a food processor pulse until riced
Add the cauliflower rice to a pan with 1 Tbs olive oil and a pinch of salt
Over medium heat cook stirring occasionally until it is browned a bit. Set aside
In another pan add the remaining 1 Tbs olive oil and garlic. Sauté over medium heat for about 5 min
Add the chickpeas for and saute another 3 min while stirring occasionally
Then add the “rice” and season with salt and pepper
Add kale and stir and cook until wilted and thoroughly heated. Just a couple of minutes - don’t overcook
Portion into bowls and top with avocado (and hot sauce if you prefer)
Chickpeas + Kale with Cauliflower Rice
Wonderful out of the pan or the day after
Ingredients
1 head cauliflower
2 Tbs olive oil, divided
6 cups Tuscan kale, (or more) sliced very thin
6 garlic cloves, minced
1 1/2 cups cooked chickpeas (or one can)
Salt + pepper, to taste
Avocado, cut into half-inch squares, to garnish
Instructions
Wash, dry and cut the cauliflower into florets. In a food processor pulse until riced
Add the cauliflower rice to a pan with 1 Tbs olive oil and a pinch of salt
Over medium heat cook stirring occasionally until it is browned a bit. Set aside
In another pan add the remaining 1 Tbs olive oil and garlic. Sauté over medium heat for about 5 min
Add the chickpeas for and saute another 3 min while stirring occasionally
Then add the “rice” and season with salt and pepper
Add kale and stir and cook until wilted and thoroughly heated. Just a couple of minutes - don’t overcook
Portion into bowls and top with avocado (and hot sauce if you prefer)
Notes
Serves 2 - 4 bowls
Keep leftovers refrigerated in an airtight container for up to 3 days