Kale and Mushroom Stir Fry over Cauli-Rice
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
‘Cauli’ Rice
  • 1large head Cauliflower
  • 3-4 Tablespoons Organic Refined Coconut Oil
  • 1teaspoon Pink Himalayan Sea Salt
  • 2teaspoons Organic Gluten Free Coconut Aminos
Kale and Mushroom Stir-Fry
  • 2bunches Organic Curly KaleWashed, stems removed, chopped
  • 12oz baby bella mushroomswashed, stems removed, quartered
  • 1medium yellow onionsliced
  • 2cloves Organic Garlic
  • to taste Pink Hymalayan Sea Salt
  • 1-2Tablespoons Organic Gluten Free Coconut Aminos
  • 2Tablesoons Organic Refined Coconut Oil
  1. Rinse your head of kale well under cold water. Pat dry.
  2. On a large cutting board, cut your kale leaves into bite sized pieces ( I prefer to remove the stems). Put cut up kale in a separate bowl and set aside. Chop your yellow onion and mince your garlic and add to bowl of kale.
  3. Wash cauliflower and remove stem. Chop cauliflower into bite-sized pieces.

  4. Place chopped cauliflower into a food processor and pulse until cauliflower looks like white rice. (ONLY USE THE PULSE SETTING).

  5. In a large saucepan or Wok, melt coconut oil over medium heat. Add cauli-rice to the pan and stir until rice is well coated.

  6. Cook rice for 5 to 7 minutes, stirring frequently. If ‘rice’ starts to stick to the bottom of the pan, add spring/filtered water if needed, one tablespoon at a time. Be careful not to overcook! You don’t want mushy rice. Once rice is cooked (but not mushy), cover, remove from heat, and set aside.
  7. While rice is cooking, add your onion to a large skillet ( I love to use cast iron ) along with your Tablespoon of coconut oil. Cook on medium heat for about 4 minutes. Add your minced garlic and cook for another 1-2 minutes or until onion beings to caramelize and becomes translucent.
  8. Remove onion and garlic from skillet and scoop into a separate plate/bowl. Set aside.
  9. Add your whole bowl of chopped kale and the Tablespoon of spring water to the large skillet. Steam over medium heat for about 5 minutes or until the kale begins to wilt.
  10. Add your caramelized onions, garlic, and Tamari to the steamed kale.
  11. Divide Cauliflower rice evenly into 4 bowls. Top with the Kale and Mushroom Stir-fry. Serve immediately.