Garlicky Kale Bowls with Red Beans + Cauliflower Rice

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Serves 2 - 4 bowls

This dish is wonderful out of the pan or the day after. Keep leftovers refrigerated in an airtight container for up to 3 days.


  • 1 small head cauliflower {see notes}
  • 2 tablespoons olive oil, divided
  • 6 cups Tuscan kale, chopped
  • 2 garlic cloves, grated or minced
  • 1 cup red kidney beans
  • pink Himalayan salt, to taste
  • black pepper, to taste
  • scallions, to garnish
  • parsley or cilantro, to garnish
  • avocado, to garnish
  • hot sauce, to taste


Wash, dry and cut the caulker into florets. In a food processor pulse until riced. 

Add the cauliflower rice to a pan with 2 tablespoons olive oil and a pinch of salt. Over medium-high heat cook for 3 minutes while stirring occasionally. Scoop the rice into a bowl and set aside. 

To the pan add the remaining 2 tablespoons olive oil, kale, and garlic. Sauté over medium heat for 3 minutes while stirring occasionally. Then add in the beans, the rice and season with salt and pepper. Stir and cook until thoroughly heated. 

Portion into bowls and top with scallions, herbs and avocado and hot sauce if you prefer. 

Recipe Notes

If you don't want to make your own cauliflower rice, I don't blame you. You can purchase cauliflower rice in the freezer section of your grocer. Trader Joe's carries both a fresh and a frozen version. 

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