1 large head cauliflower (2–3 pounds)
5 cups Tuscan kale (1–2 heads)
6 tablespoons extra virgin olive oil
2 cups sweet onion, diced
1 tablespoon minced garlic
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
¼ cup Parmesan cheese, freshly grated
Remove core and leaves from the cauliflower head and cut into florets small enough to fit in the chute of a food processor tube. Using the large holes of a box grater or the large grater plate of a food processor, shred the cauliflower. The texture will be small pieces and shreds. Set aside.
Remove the leaves from the Tuscan kale stems, chop small and rinse thoroughly under cold water. Leave the wet kale in the strainer and do not shake off the excess water.
In a large skillet or saute pan over medium high heat, add 3 tablespoons of oil and add the onions, wet kale and garlic. Stir and cook uncovered for two minutes.
Add the water, lemon juice, salt and pepper, cover, lower heat to medium and cook five minutes.
Lower heat to low, keep covered and cook for a few more minutes until the kale is almost tender.
Remove cover, increase heat to medium high and add the remaining 3 tablespoons of oil along with the shredded cauliflower and cook and stir uncovered for about 4-5 minutes or until cauliflower is tender.
Stir in butter and Parmesan, taste for seasoning and serve immediately.
Keywords: Riced Cauliflower and Tuscan Kale