Cauliflower Kale Rice is a flavorful, versatile, and hearty side dish for any holiday dinner, or in our case, as an excellent breakfast meal served with poached eggs on top.


1 head cauliflower, coarsely chopped

1 onion, finely chopped

2 ears of corn (when in season), corn cut off the cob

2 cups kale, stems removed and chopped

2 cloves of garlic, pressed

4 Tablespoons Melt® Organic

Salt and pepper to taste


  • In a large skillet, add couple of tablespoons of Melt® Organic and sauté onion and corn over medium-low heat.
  • Coarsely chop the raw cauliflower and add to a food processor. Chop the cauliflower on “pulse” so it is a little bigger than rice grains. It is important not to process the cauliflower too finely.
  • Add the cauliflower to skillet and continue to sauté over medium-low heat, stirring frequently and adding more Melt® Organic as needed to keep the mixture from getting too dry.
  • When the cauliflower has lost its raw smell (but not fully cooked), add the kale, garlic, salt, and pepper to the sauté until the cauliflower is fully cooked.
  • The cauliflower should not be crunchy but not mushy either.