Callaloo Cauliflower Cook-Up Rice
Prep time
Cook time
Total time
Callaloo, Pumpkin (Calabaza Squash) and riced cauliflower simmered in rich coconut milk
Recipe type: Whole30, Paleo
Cuisine: Guyanese
Serves: 4 Servings
  • 2 tablespoons of coconut oil
  • 2 Tomatoes, diced
  • 4 green onions, finely chopped
  • 3 cloves garlic, grated
  • 1 teaspoon iodized sea salt
  • 1 bundle of spinach washed and chopped or 1 cup of frozen spinach completely thawed
  • 2 cups of diced pumpkin / calabaza squash / butternut squash (frozen pumpkin works well)
  • 1 whole cauliflower, riced or (16 ounces of premade riced cauliflower)
  • 1 tablespoon of dried thyme (preferably Guyanese thyme)
  • ¼ teaspoon of black pepper
  • 1 wiri wiri or similar chili pepper (e.g. scotch bonnet). Used whole for flavor and not for heat (completely optional)
  • 2 cups of canned coconut milk
  1. Bring a skillet up to temperature on medium heat, then add coconut oil
  2. When coconut oil is hot and melted add tomatoes, green onions, and garlic
  3. Sauté for a few minutes then add the spinach and pumpkin / calabaza squash / butternut squash followed by the salt, dried thyme, and black pepper
  4. Continue to sauté for about two minutes mixing together all of the seasoning and other ingredients
  5. Then add one cup of coconut milk, cover reduce the heat to simmer and cook until squash is fork tender
  6. Next add the riced cauliflower, the remaining coconut milk and wiri wiri pepper (if using)
  7. Mix together well, then cover and let simmer until the riced cauliflower is tender but not mushy. This should take between 5-8 minutes
  8. Then remove from the heat. Dish should have a wet appearance but not soupy. As it cools it may become a bit dryer
  9. Serve as is or with your favorite protein
Before serving I like to cut open the wiri wiri pepper for some mild heat
For additional heat you can eat this rice with some pepper sauce
Recipe by Metemgee at