Cauliflower rice is a low calorie, high fiber side dish that goes well with so many dishes! Let’s face it though – cauliflower isn’t always that exciting – but add some kale and tomato – now you’re talking!

Kale and Tomato Cauliflower Rice

Prep Time: 10 min
Cook Time: 15 min

Serves: 4


  • 1 head cauliflower, shredded
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 4 cups fresh kale, finely chopped
  • 4 tomatoes, seeded and chopped
  • ¼ teaspoon sea salt
  • pinch of black pepper
  • 3 Tablespoons broth (chicken or vegetable)


  1. Wash the cauliflower, and cut into pieces small enough to fit through your food processor. Fit your food processor with a grating blade and run all of the cauliflower through it, to create small, rice-sized pieces. Set aside.
  2. In a large skillet place the olive oil over medium-high heat. Add the garlic and cook for 2 minutes. Add the kale and cook for 2 minutes, stirring often. Add the tomatoes and cook for another 2 minutes. Add the shredded cauliflower, season with the salt and pepper, and mix well.
  3. Drizzle the broth over the rice mixture and cover. Reduce the heat to low and cook for 5 minutes. Remove from heat, add more salt and pepper as needed, and serve. Enjoy!


Per serving: 129 calories, 5g fat, 237mg sodium, 20g carbs, 7g fiber, 7g protein

Recipe by: Diana at Real Healthy Recipes