Callaloo Cauliflower Cook-Up Rice (Edit recipe)

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Callaloo, Pumpkin (Calabaza Squash) and riced cauliflower simmered in rich coconut milk

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  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

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:277
Fat:27 g
Carbohydrates:3 g
Protein:1 g
Cholesterol:0 g
Sodium:584 mg
Fiber:1 g
Sugars:1 g
Calculated per serving.
Dairy Free Egg Free Entrées Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30

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