1/3cupto 1/2 cup extra virgin olive oil, start with 1/3 and add more if needed
1garlic clove
juice of 1/2 a lemon
1/3cupgrated Parmesan cheese
3tbsp chopped walnuts
Instructions
Add oil to a large skillet and bring to medium heat. Add in cauliflower rice and cook until tender.
To make the pesto, add all pesto ingredients into a food processor. Pulse several minutes until it reaches a thick sauce consistency. Pesto will initially be very chunky but will break down further into a sauce-like consistency after a few minutes. If it is not breaking down, add a little more olive oil until it does break down. Taste and adjust as needed. Depending on the type of kale you use and personal preference you may want to add more cheese, oil, lemon, etc.
Stir pesto into the cauliflower rice. Start with a few tablespoons and add more as needed until it reaches your desired taste. You may not need the entire amount and can reserve any unused pesto for another recipe.
Serve cauliflower rice warm. Garnish with more parmesan cheese if desired.
Notes
Look for cauliflower rice in the produce department or make your own by pulsing raw cauliflower in a food processor until they are the size of grains of rice.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.