Kale, Cauliflower, Portobello, Sun Dried Tomato Deliciousness

You can't go wrong with this recipe! Just throw it all in over the course of 10 minutes and cook for another 10-15 minutes. It's super simple after all the prep work is done.

Course Main Dish, Side Dish
Cuisine Mediterranean
Keyword Healthy, Plant-Base, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Author Renee Seltzer


  • 20 oz Cauliflower (whole head or frozen florets or riced)
  • 2 cups Kale, de-stem and rip into smaller pieces (you can use frozen or fresh)
  • 1 Onion diced
  • 1 Bell Pepper diced
  • 7 oz Portobello Mushroom diced
  • 1/4 cup Almonds sliced or chopped
  • 13 oz Sun-dried tomatoes (in oil) if using dehydrated, rehydrate them
  • 10 oz Artichoke or olive bruschetta or an artichoke romesco
  • 5 cloves Garlic minced
  • 1/4 chili flakes (optional)
  • salt/ pepper to taste


  1. Prep your ingredients:

    Strip the kale leaves, mince the garlic, chop your almonds, dice your mushrooms, cut up your head of cauliflower into florets (or use frozen cauliflower), chop up the sundried tomatoes, de-seed your pepper and dice it. 

  2. Add the oil from your sundried tomatoes or you can just add some olive oil if your sundried tomatoes have no oil. 

  3. Pre-heat your pan to medium heat, add your onion, cauliflower florets or riced, garlic and pepper to the pan and cook for 6 minutes. Stir occasionally. 

  4. Add the mushrooms, kale, artichoke bruschetta or romesco, sundried tomatoes and almonds and cook for 6 minutes. Stir occasionally. Cover your pan to ensure the heat stays in.

  5. Stir all of your ingredients and see if you need to cook for a few more minutes to ensure the kale is wilted and the cauliflower is softened.

  6. Mix everything and serve