Fried kale cauliflower rice

Pre-heat the oven at 350F (200C).

I put the cauliflower in a baking sheet, drizzle in a splash of olive oil and then spread it out to a thin, even layer.

Roast in a 350F (200C) for 10 minutes, mixing it in the tray halfway through cooking. This dried the rice out, giving it a light and fluffy texture.

Note: You can also stir fry it but it tends to leave the “rice” with a soggy texture.

While roasting the “rice” in the oven, heat the olive oil in a frying pan, the cook the garlic and onions until golden brown, add the kale and cook until soft.

Mix the Kale mix with the “rice” and sprinkle with some Parmesan cheese.

Note: Once the cauliflower is prepared, you can store in the fridge for up to three days, or in the freezer for two months. I divide the cauliflower rice into 4 ounces portions and use it as I need it.