Low carb dish loaded with greens

Yield

5 bowls

Cook time

30 mins

Prep time

15 mins

Total time

45 mins

Keep screen on

click to review

#healthy #low carb #indian #oven #dinner

Ingredients:

2 heads riced cauliflower

1 bag spinach

1 bag chopped kale

1 bunch asparagus

1 bag fresh peas

1 whole chopped yellow onion

1/2 cup white wine

2 cloves minced garlic

1 dash salt

1 dash pepper

1 tablespoon chana masala

1 tablespoon olive oil

1 teaspoon lemon juice

This is a super easy weeknight supper. Feel free to alter the veggies based on the season!

Cooking Instructions

Name: Vegan Springtime Greens on Riced Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: indian
Ingredients: 2 heads riced cauliflower; 1 bag spinach; 1 bag chopped kale; 1 bunch asparagus; 1 bag fresh peas; 1 whole chopped yellow onion; 1/2 cup white wine; 2 cloves minced garlic; 1 dash salt; 1 dash pepper; 1 tablespoon chana masala; 1 tablespoon olive oil; 1 teaspoon lemon juice

Mix the cauliflower with salt, pepper and chana masala to taste.
Drizzle about ⅛ cup olive oil on a rimmed baking sheet and add cauliflower rice.
Bake at 350 degrees, stirring occasionally, for about 15 minutes or until golden brown.
While the cauliflower rice is cooking, swirl a little olive oil in a large saucepan.
Add garlic and onions, and cook on medium heat for about 5 minutes until it starts to soften. Do not allow it to brown!
Add wine, asparagus, and peas. Cook on medium high for about 5 minutes.
- The wine will substitute nicely for vegetable broth. Or combine 1/2 of each!
Add spinach and kale and cook until fully wilted, about 10 minutes.
Put a healthy serving of cauliflower rice in a bowl and ladle veggies over it. Give a quick squeeze of lemon juice to keep things bright and enjoy!