Cauliflower Rice and Split Peas

Cauliflower Rice and Split Peas brings together all the classic flavors of rice and peas in a grain free, Whole30 friendly version.

Course Whole30

Cuisine Guyanese

Keyword cauliflower rice and split peas, split peas and cauliflower rice, yellow split peas and cauliflower rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 185kcal

Author Althea Brown

Ingredients

1/4 cup dried split peas
4 cups water
4 cups riced cauliflower I prefer frozen
3 green onions thinly sliced
4 cloves garlic grated
2 wiri wiri peppers or other chili added for flavor and not heat
1/2 teaspoon salt
pinch black pepper
1/2 teaspoon dried thyme
1/4 cup thick coconut milk
2 tablespoons coconut oil

Instructions

Add split peas, a pinch of salt and about 4 cups of water to a small saucepan on high heat.
Bring to a boil then reduce heat to medium for a slow simmer.
Simmer until split peas are fork tender and all the graininess is gone.
Drain split peas from the water and set aside.
In a large skillet on medium heat, bring 2 tablespoon of coconut oil up to temperature.
Add the garlic, wiri wiri peppers (if using) and green onions, reserving a tablespoon of the green part of the green onions for garnish.
Sauté for a minute or two, then add the coconut milk.
The coconut milk should start boiling immediately.
Add the riced cauliflower, salt, black pepper and dried thyme.
Reduce heat to low and continue to cook for another 3-5 minutes stirring often.
Next add the cooked and drained split peas and mix together well
Increase the heat and let the dish toast for a minute, then remove from the heat.
Garnish with the remaining green onions and serve hot.

Notes

Although this recipe says it takes 30 minutes, most of that time is spent cooking the split peas. If you prepped the split peas in advance this dish takes 5-10 minutes to pull together

Nutrition