This Creamy Kale and Parmesan Loaded Cauliflower side dish is super savory and satisfying. A lower carb option than potatoes, and we think you’ll love it. Full of parmesan cheese, mozzarella, cream and kale, this might become your new favorite vegetable side dish.
Here's What You Need For Creamy Kale and Parmesan Loaded Cauliflower:
Ingredients:
- 4 oz fresh kale leaves
- 1 package of riced cauliflower, or 1 head of cauliflower chopped in a food processor
- 1 cup chicken broth
- 1 tsp oregano
- 1 tsp garlic powder
- 1/4 cup heavy whipping cream
- 2 oz cream cheese
- 5 oz parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste (go easy on the salt, there’s a lot included in the broth and cheese already)
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Here's How To Make Creamy Kale and Parmesan Loaded Cauliflower:
Wilt kale in a skillet over medium heat.
Add the riced cauliflower to the skillet, and cook for about 5 minutes.
Add in the chicken broth, and cook for another 5 minutes.
Add in your seasonings (don’t add salt yet) and the heavy cream. Stir.
Now, add in your cream cheese, mozzarella and parmesan. Let it cook until creamy, stirring often.
Serve warm and enjoy! We eat it as a dinner side, snack, or with a fried egg at breakfast time.
Now, just serve and enjoy!
Please let us know if you guys give this recipe a try. If you like this recipe, share it with your friends! Did you see the recipe from earlier this week? Here’s a link to our Spinach Artichoke Dip recipe!
Until next time,
Briana & Chamere
This Creamy Kale and Parmesan Loaded Cauliflower side dish is super savory and satisfying. A lower carb option than potatoes, and we think you'll love it. Full of parmesan cheese, mozzarella, cream and kale, this might become your new favorite vegetable side dish.
- 4 oz kale leaves
- 1 package rice cauliflower, or 1 head of cauliflower chopped small
- 1 cup chicken broth
- 1 tsp oregano
- 1 tsp garlic powder
- 1/4 cup heavy whipping cream
- 2 oz cream cheese
- 5 oz parmesan cheese
- 1 cup mozzarella cheese
Wilt kale in a pan over medium heat. Add in the package of riced cauliflower and cook for about 5 minutes.
Add in the chicken broth, then cook for another 5 minutes.
Season with oregano and garlic powder, add in the heavy cream. Don't add salt yet, there will be plenty added with the broth and the cheese, so hold off on it for now.
After cooking for about 5 minutes, add in the cream cheese, mozzarella and parmesan and cook until all cheese is melted and creamy, about 15 minutes. Serve hot!
Macros: 5 servings, 5 net carbs per serving (7 total carbs - 2 grams fiber = 5 net carbs) 17 grams of fat, 13 grams of protein. 
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