Callaloo Cauliflower Cook-Up Rice (Edit recipe)

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

10 minutes

20 minutes

Difficulty:

Intermediate

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.

by Althea Brown

View original recipe

Serves: 4

Ingredients

2 Tbsp Coconut Oil
2 Tomato, diced
4 Green Onion (Scallion), chopped finely
3 cloves Garlic, grated
1 tsp Sea Salt
1 bunch Spinach, washed and chopped
2 cups Butternut Squash, or pumpkin / calabaza squash
1 whole Cauliflower, riced
1 Tbsp dried Thyme, (preferably Guyanese thyme)
1/4 tsp Black Pepper
1 Chili Peppers, or wiri wiri (optional)
2 cups Coconut Milk, canned

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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

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