Callaloo Cauliflower Cook-Up Rice
Callaloo, Pumpkin (Calabaza Squash) and riced cauliflower simmered in rich coconut milk
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 222 Tomato, diced
- 444 Green Onion (Scallion), chopped finely
- 3 cloves3 cloves3 cloves Garlic, grated
- 1 tsp1 tsp1 tsp Sea Salt
- 1 bunch1 bunch1 bunch Spinach, washed and chopped
- 2 cups2 cups2 cups Butternut Squash, or pumpkin / calabaza squash
- 1 whole1 whole1 whole Cauliflower, riced
- 1 Tbsp1 Tbsp1 Tbsp dried Thyme, (preferably Guyanese thyme)
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 111 Chili Peppers, or wiri wiri (optional)
- 2 cups2 cups2 cups Coconut Milk, canned
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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
- 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
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My Notes:
About This Recipe
Show nutritional information
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| 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. | |
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