Saute cauliflower in 1 tbsp butter and 1/2 tsp
minced garlic, until rice-like consistency. If
frozen, microwave first. Do not brown.
Cook regular rice using favorite method.
If ricotta is refrigerated, remove from fridge
Preheat oven to 350F.
Use the same pan to saute each vegetable
separately with a tablespoon of butter and 3/4 tsp
of minced garlic and put aside. Be sure to cook
the kale until it wilts and turns dark green in
color. Do not brown the kale.
Once the rice, riced cauliflower and veggies are
done cooking, combine in a baking dish and stir in
ricotta, grated parmesan, and garlic powder.
Top casserole with grated cheddar.
Bake for 20-22 minutes. Turn your oven to broil
and continue to cook for another 3 minutes or
until cheese is golden.
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