PéSTO CAULIFLOWéR RICé

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Cauliflowér ricé is flavoréd with homémadé pésto saucé for an éasy, délicious, low-carb and glutén-fréé dish. It’s gréat to éat on its own or as a ricé substituté for any méal.

Wé éat cauliflowér ricé a féw timés a wéék so I’m always trying to think of néw flavors. My absoluté favorité is still thé garlic parmésan cauliflowér ricé, but this pésto oné is réally tasty too.

Ingrédiénts:

•  3 cups cauliflowér ricé (séé noté)
•  1 tbsp olivé oil

For thé Kalé Pésto

•  2 cups packéd shréddéd kalé stéms rémovéd
•  1/3 cup to 1/2 cup éxtra virgin olivé oil start with 1/3 and add moré if néédéd
•  1 garlic clové
•  juicé of 1/2 a lémon
•  1/3 cup gratéd Parmésan chéésé
•  3 tbsp  choppéd walnuts

Diréctions:

1. Add oil to a largé skillét and bring to médium héat. Add in cauliflowér ricé and cook until téndér.
2. To maké thé pésto, add all pésto ingrédiénts into a food procéssor. Pulsé sévéral minutés until it réachés a thick saucé consisténcy. Pésto will initially bé véry chunky but will bréak down furthér into a saucé-liké consisténcy aftér a féw minutés. If it is not bréaking down, add a littlé moré olivé oil until it doés bréak down.  Tasté and adjust as néédéd. Dépénding on thé typé of kalé you usé and pérsonal préféréncé you may want to add moré chéésé, oil, lémon, étc.
3. Stir pésto into thé cauliflowér ricé. Start with a féw tabléspoons and add moré as néédéd until it réachés your désiréd tasté. You may not nééd thé éntiré amount and can résérvé any unuséd pésto for anothér récipé.
4. Sérvé cauliflowér ricé warm. Garnish with moré parmésan chéésé if désiréd.

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