The Green Grocer: Kale! Kale! Kale!



Kale has been all the rage for the past few years, appearing on menus and T-shirts and food blogs with all the fervor of any great California trend spread eastward. Beautiful and popular, if Kale were a Brady, it would definitely be Marcia.

But if Kale is Marcia, then Cauliflower is Jan, and after years of suffering the fate of the plain, ignored, middle sister, Cauliflower is finally getting its turn in the limelight. Just look around you. It’s creeping into recipes and getting called out by name on menus. Before you know it Cauliflower will have its own podcast narrated by Ryan Gosling and the only time you’ll be hearing about Kale is when nothing else is on TV so you’re watching “Where Are They Now.”

Cauliflower (is the New Kale) Fried Rice
Serves four to six as a side dish


• 1 large head cauliflower, cut into large chunks
• 2 tablespoons extra virgin olive oil or coconut oil
• Salt and pepper to taste


1. Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.

2. Heat olive oil in a skillet over medium heat. Add cauliflower “rice,” and cook, stirring frequently, for four to five minutes until cooked, but still firm. Season with salt and pepper.

Cauliflower with a Kick!
Serves four to six as a main dish


• 1 tablespoon olive oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 pound andouille sausage, sliced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne
• 1 tablespoon smoked Spanish paprika (sweet)
• 1 teaspoon dried thyme
• 1 tablespoon dried oregano
• 2 cups chicken broth
• 1 bay leaf
• 1 batch of cauliflower fried rice (see recipe above)


1. Heat oil in a large skillet over medium heat. Add the onion and saute until translucent, about five minutes. Add the garlic, celery, and peppers and continue to saute, stirring occasionally, for five more minutes. Add the sausage and saute until the vegetables are tender and the sausage is browned, about 10 minutes.

2. Mix in the salt through bay leaf, reduce the heat to low, and simmer 10 minutes, until the liquid is reduced by half.

3. While the vegetable/sausage mixture is simmering, prepare the cauliflower fried rice.

4. Serve vegetable/sausage mixture over a bed of cauliflower fried rice.

Thai Cauliflower
Serves four to six as a main dish


• 2 tablespoons coconut oil, divided
• 1 block tofu, drained and cubed
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 jalapeño, minced
• 5 small carrots, peeled and diced
• 2 tbsp red curry paste
• 1 red bell pepper, diced
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 batch cauliflower fried rice (see recipe above)
• Optional: Chopped cilantro and green onion


1. Heat one tablespoon coconut oil in a medium skillet over medium heat. Add tofu and cook, turning, until lightly browned on all sides, about 7-10 minutes total. Set aside.

2. Heat remaining tablespoon of coconut oil in a large skillet over medium heat. Add onion, garlic, ginger, jalapeño and carrot. Saute, stirring often, until vegetables begin to soften, about five minutes.

3. Add red curry paste, red pepper, coconut milk and soy sauce. Mix well and cook, stirring frequently, until everything has softened and the carrots are tender, about 10-15 minutes. Add in the tofu.

4. While the vegetable mixture is cooking, prepare the cauliflower fried rice.
Serve the vegetable/tofu mixture on a bed of cauliflower fried rice with chopped green onion and fresh cilantro.


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