Spanish Sauteed Cauliflower with Red Kale
Ingredients
- 1 large head cauliflower or romanesco, grated
- 2 tablespoons Driftless Sunflower Oil (or olive oil)
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 4 mini peppers, finely chopped
- 1 bunch of red kale
- 2 red slicers or 4 roma tomatoes, chopped up
- 1 tsp, or to taste 1.5 tablespoons chili powder
- Cherry or grape tomatoes for serving, optional
Instructions
- Remove all of the green stems from your cauliflower and chop the head in half. Using a box grater (or a food processor), grate the whole head of cauliflower.
- In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.
- Add the mini peppers, and garlic and sauté another 2 to 3 minutes.
- Add the grated cauliflower and cook, stirring frequently, until it begins to turn brown and cook down, about 5 to 8 minutes.
- Add the tomatoes, salt, and chili powder and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.
- Add the chopped kale leaves and stir them into the mixture well. Cook until wilted, about 3 minutes.
