Cauliflower Rice Pilaf & Crispy Kale | Vegan

Cauliflower Rice Pilaf & Crispy Kale are the perfect combination for a light and healthy lunch. It has the texture of rice and is full of flavors thanks to the raisins, almonds, lemon zest & fresh parsley. It’s ready in less than 30 minutes, so a great go-to meal for lunch. The portion below is for 2 persons as a main or 4 as a side.

Cauliflower Rice Pilaf & Crispy Kale - The Beginner's Cookbook
Cauliflower Rice Pilaf & Crispy Kale – The Beginner’s Cookbook

What you need:

  • A knife and a chopping board
  • A mini chopper (I have that one) – You can also use a grater if you don’t have one
  • A big pan to cook the cauliflower rice
  • A small pan to cook the pine nuts that go with the kale
  • Baking paper for the kale

Ingredients for 2 persons as a main or 4 as a side dish:

  • Cauliflower rice pilaf:
    • 1 cauliflower
    • 1 shallot
    • 2 garlic cloves
    • 1/4 cup dry raisin
    • 1/4 cup flaked almonds
    • 1/4 cup fresh parsley
    • 1/2 lemon
    • 1 vegetable stock cube
    • 2 tablespoons olive oil
    • Salt & pepper
  • Crispy kale:
    • 3 handfuls kale
    • 1/8 cup pine nuts
    • 1/2 teaspoon sugar (I used brown sugar)
    • Pinch of paprika
    • 1 tablespoon olive oil

Before you start:

  • Pulse the cauliflower florets in the mini chopper
  • Mince the garlic & the shallot
  • Prepare the lemon zest with half the lemon (not sure how? Check this guide). You’ll need 1 tablespoon (to adjust depending on taste)

Ready to go?

  • Preheat the oven to 150 degrees C.
  • Let’s start by preparing the cauliflower rice:
    • Toast the almonds in the big pan on medium high heat (no oil needed). After a few minutes they will start to golden and you can then set them aside.
    • In that same big pan, now empty, add the olive oil. Once hot, add the minced garlic & shallot and cook for a few minutes. Stir regularly so it doesn’t burn.
    • Add the cauliflower rice, salt & pepper to taste. Stir and cook for 3 minutes.
    • Add the vegetable stock cube & 1/2 cup water, stir and let it cook for another 5-10 minutes.
  • While the cauliflower is cooking, let’s prepare the kale:
    • Spread the kale on the baking paper with some olive oil & salt and put in the oven for 10-15 minutes (until crisp but still green).
    • In a small pan on medium-high heat add the sugar, paprika & pine nuts and cook for 5 minutes till the sugar melts and the pine nuts get toasted. Sprinkle the pine nuts on top of the crispy kale in the plate when you serve.
  • Once the cauliflower in the pan is soften add the almonds, dry raisins, lemon zest & fresh parsley. Stir and let it cook for a couple of minutes. Taste & adjust the seasoning if needed.
  • Serve immediately and… BON APPÉTIT !

Similar recipes from the Beginner’s Cookbook you may like:

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