Cauliflower Rice with Zingy White Beans and Kale
Serves: 3-4
for the white bean sauce
  • 1 cup cooked white beans (butter, navy, etc.)
  • ¼ cup + 2 tablespoons freshly squeezed orange juice (from about 2 small oranges)
  • 1 tablespoon balsamic vinegar
  • 1½ tablespoons tamari
  • 2 tablespoons olive oil
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • zest of 1 orange
for the cauliflower rice with zingy white beans and kale
  • 1 head cauliflower - roughly chopped into florets
  • 3 tablespoons coconut oil - divided
  • 1 shallot - diced
  • 2 cloves garlic - minced
  • ½ teaspoon red pepper flakes
  • ½ cup water
  • juice of ½ lemon
  • sea salt - to taste
  • freshly ground black pepper - to taste
  • 8 oz crimini mushrooms - sliced (optional)
  • 1 medium bunch kale - stemmed and chopped
  • ½ tablespoon balsamic vinegar
  • ½ tablespoon tamari
  • 1 cup cooked white beans (butter, navy, etc.)
  • white bean sauce (from above)
to make the white bean sauce
  1. Combine all the ingredients, except orange zest, in a blender until smooth. Mix in the orange zest on the lowest blender speed setting or by hand with a spoon.
to make the cauliflower rice with zingy white beans and kale
  1. Make the cauliflower rice. Divide your roughly chopped cauliflower florets into two even portions. Place the first portion into a food processor and pulse a few times, until you have pieces that are approximately the size of rice grains. Take care not to over-chop, you don't want your cauliflower to turn to mush. Transfer to a large bowl and repeat with the second half.
  2. Heat 2 tablespoons of coconut oil in a large sauté pan on medium heat. Add the shallot and sauté for 5 minutes, until soft and translucent. Add the garlic and red pepper flakes and sauté for another 2 minutes until fragrant. Add the chopped cauliflower, then mix in the water, lemon juice, salt and pepper. Cook for 8 minutes until the liquid absorbs and the 'rice' becomes cooked but not mushy. Take care not to overcook. Transfer to a large bowl, keep warm and covered.
  3. Wipe the pan clean with a paper towel. Warm the remaining 1 tablespoon coconut oil over medium heat. Add the mushrooms, mix, then let them sit for about a minute to start releasing liquid. Add a pinch of salt to the mushrooms, mix and sauté for another 4 minutes, until all the liquid released by the mushrooms evaporates. If not using mushrooms, proceed with the kale. Add the kale, balsamic and tamari. Mix and sauté until the kale starts wilting. Add the white beans and let them warm through until the kale is completely wilted. Add the sauce, starting with ¼ - ½ cup and tasting as you go. Add more if needed. Let the sauce warm through and turn off the heat.
  4. Serve the kale and white beans over the cauliflower rice, garnished with more orange zest and more sauce, if desired.
Recipe by Golubka Kitchen at