Ingredients
3 tablespoons extra virgin olive oil, divided2 medium leeks (white portion only), minced2 garlic cloves, minced1 package (12 ounces) frozen riced cauliflower3/4 teaspoon salt1/4 teaspoon pepper3 cups chopped fresh baby kale1 cup packed fresh parsley leaves, minced1/2 cup finely chopped chives1/3 cup walnut halves, roughly chopped1 teaspoon grated lemon zest2 teaspoons lemon juice
Preparation
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add leeks; cook and stir until tender, 3-4 minutes. Add garlic; cook 30 seconds longer. Transfer to a large bowl; keep warm. Wipe skillet clean.
In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add cauliflower, salt and pepper; cook and stir until cauliflower just starts to brown, 6-8 minutes. Remove from heat; add to leek mixture. Stir in remaining ingredients; serve warm.
