Tomato Cauliflower Rice
Servings Prep Time
43/4 cup servings 25minutes
Cook Time
35minutes
Servings Prep Time
43/4 cup servings 25minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Heat oil and/or ghee in large wok or saute pan over medium-high heat.
  2. Once heated, add cinnamon stick and bay leaves to pan. Oil should sizzle on contact. Saute for 30 seconds.
  3. Turn heat down to medium-low.
  4. Add onion and chili peppers (optional) and cook until onion is translucent (3-5 minutes).
  5. Add all vegetables except cauliflower. Cook until just softened.
  6. Turn heat to low. Add salt, garlic and ginger. Cook for 2-3 minutes.
  7. Increase heat to medium. Add tomato and cook for about 5-7 minutes (mixture should thicken).
  8. Add shredded coconut and cook for 2 minutes.
  9. Add cauliflower rice and sauté until moisture is gone.
  10. Add mint. Taste and adjust for mint and salt as desired.
Recipe Notes
  • Choose any vegetables that you have on hand. Make sure they’re cut to the same size for even cooking.
  • If adding leafy greens, add them after the cauliflower so they don’t overcook.
  • Once ginger, garlic and tomato are added, stir continuously to avoid burning.
  • Store in airtight container in refrigerator for up to 4 days.