Recipes

Cauliflower & Baby Kale Risotto

Cauliflower Kale Rice / Risotto recipe | MILLENNIELLE Cauliflower Rice Risotto | MILLENNIELLE Organicgirl #GetUrGreenOn Cauliflower Rice with Kale | MILLENNIELLE
Cauliflower Rice: Zero Guilt, Zero Grains

If you’ve ever met a Nigerian girl, you probably know just how seriously we take our rice-cooking skills. Besides my own mother, I honestly don’t think I know anyone who can cook up a plate of rice like me… and I bet you every other Nigerian girl will tell you the exact same thing — Am I right, or am I right? 

Growing up, rice was always a favorite of mine, but these days, I’ve been trying to be more conscious of what I eat. While there was a time in my life when I used to not have to worry about such things, my body’s changing and my diet’s had to change right along with it.

Enter my discovery of cauliflower rice. When I first heard about it, it sounded absolutely bland and disgusting. You remember that friend you used to have, who claimed to how to make tofu taste like chicken… and then you discovered they were liars, they didn’t love you, and that was where all of your deep-seated trust issues began?  Well this is TOTALLY a different case, I promise! Coming from a carb-lover like myself, cauliflower ‘rice’ is actually really delicious, and it totally works as a low-carb, low-calorie substitute for one of the most staple meals enjoyed around the world. I upped the health ante on this dish by adding in my favorite Organic Girl baby kale greens — try out the recipe below, and let me know what you think!

BONUS READ: The Benefits of Kale

Cauliflower & Baby Kale Risotto
Serves 6
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Ingredients
  1. — ½ White Onion, finely minced
  2. — Chili flakes / finely minced Habanero pepper, to taste (optional)
  3. — 2 Garlic Cloves, finely minced
  4. — ¼ Stick of Butter, unsalted
  5. — 1 head cauliflower
  6. — Salt & Pepper, to taste
  7. — ½ Shell OrganicGirl "I Heart Baby Kale"
  8. — ½ cup Heavy Cream
  9. — ½ cup Parmesan Cheese
Instructions
  1. Break cauliflower into large chunks, and grate each chunk down to the size of rice grains. Place aside, in a medium bowl.
  2. In a wok or large saucepan, combine butter, onion and garlic. Sauté over medium heat for about 5 minutes.
  3. Add cauliflower “rice” into the wok / saucepan, along with the salt and pepper. Turn the heat up to high, and cook until cauliflower begins to brown.
  4. Mix in baby kale and heavy cream. Cook until most of the liquid has evaporated.
  5. Stir in parmesan and add additional seasoning as necessary.
  6. Serve. Bon Appetit!
Adapted from Goop
Adapted from Goop
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  • Kathryn

    omg that looks delicious! i have to try cauliflower rice, i’ve heard its really good

  • Adeski

    ¼ Stick of Butter, unsalted
    ½ cup Heavy Cream
    ½ cup Parmesan Cheese :-(

    • thanks for sharing – i usually use coconut milk too, but i’ve done tons of recipes with coconut milk in the past so i was looking to switch it up this time around.

  • This looks so good! I actually had a Nigerian roommate in college and can attest to the rice-cooking skills..it’s a big deal!

    Vanessa
    http://www.theretropenguin.com