Callaloo Cauliflower Cook-Up Rice
Author: Althea Brown
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
- Bring a skillet up to temperature on medium heat, then add coconut oil
- When coconut oil is hot and melted add tomatoes, green onions, and garlic
- Sauté for a few minutes then add the spinach and pumpkin / calabaza squash / butternut squash followed by the salt, dried thyme, and black pepper
- Continue to sauté for about two minutes mixing together all of the seasoning and other ingredients
- Then add one cup of coconut milk, cover reduce the heat to simmer and cook until squash is fork tender
- Next add the riced cauliflower, the remaining coconut milk and wiri wiri pepper (if using)
- Mix together well, then cover and let simmer until the riced cauliflower is tender but not mushy. This should take between 5-8 minutes
- Then remove from the heat. Dish should have a wet appearance but not soupy. As it cools it may become a bit dryer
- 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 https://metemgee.com/2021/01/30/callaloo-cauliflower-cook-up-rice/
3.5.3251