Every Helping
Sign in

Dinner recipe · from the recipe book

Smoky Sautéed Cauliflower with Kale and Almonds

Golden, browned cauliflower and tender kale tossed in smoky paprika and garlic, finished with crunchy toasted almonds and a bright squeeze of lemon.

Smoky Sautéed Cauliflower with Kale and Almonds

Ingredients

  • 4⅔ cups florets500 gCauliflowercut into small florets
  • 5¾ cups chopped120 gKalestems removed, leaves chopped
  • 3½ tbsp whole30 gAlmondsroughly chopped
  • 2 tbsp24 gOlive oildivided
  • 3 cloves9 gGarlicthinly sliced
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 3 tbsp45 gWater
  • 1 tbsp15 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare everything first: cut the cauliflower into small florets, strip and chop the kale, slice the garlic and chop the almonds.
  2. Toast the almonds in a large dry skillet over medium heat, stirring, for 3 to 4 minutes until fragrant; transfer to a plate.
  3. Add two-thirds of the olive oil to the skillet over medium-high heat. Add the cauliflower in an even layer and cook, stirring only now and then, for 8 to 10 minutes until well browned in spots.
  4. Lower the heat to medium. Add the remaining one-third of the olive oil, the garlic, smoked paprika and cumin, and stir for 30 seconds until fragrant.
  5. Add the kale and the water, cover, and cook for 3 to 4 minutes, stirring once, until the kale wilts and the cauliflower is tender.
  6. Uncover, season with the salt and black pepper, and stir in the lemon juice.
  7. Transfer to a serving dish and scatter the toasted almonds over the top. Serve warm.

Contains: Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book