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Riced Cauliflower with Leeks


Servings: 6

Prep time: 15 min Cooking time: 15 min


Ingredients

  • 2 tablespoons olive oil, divided

  • 2 medium leeks (white portion only), minced

  • 2 garlic cloves, minced

  • 1 12-ounce package frozen riced cauliflower

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 cups baby kale, chopped

  • 1/2 cup parsley, minced

  • 1/4 cup chives, finely chopped

  • 1/3 cup walnut halves, roughly chopped

  • 1 teaspoon lemon zest

  • 2 teaspoons lemon juice

Directions

  1. In a large skillet, heat 1 tablespoon oil over medium-high heat.

  2. Add leeks and cook until tender, about 4 minutes.

  3. Add garlic and cook for 30 seconds longer. Transfer to a large bowl.

  4. In the same skillet, heat remaining oil over medium-high heat.

  5. Add cauliflower, salt and pepper and cook and until cauliflower just starts to brown, about 10 minutes. Remove from heat and add to leek mixture.

  6. Stir in remaining ingredients. Serve warm.

 


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