Tomato Cauliflower Rice
Course
Side Dish
Servings
Prep Time
4
3/4 cup servings
25
minutes
Cook Time
35
minutes
Servings
Prep Time
4
3/4 cup servings
25
minutes
Cook Time
35
minutes
Ingredients
2-3
tbsp.
oil
of your choice; can also use ghee
1
3-inch
Cinnamon stick
3
leaves
Bay leaf
3/4
cup
onions
sliced thin
4-6
green chili peppers
slit; (optional)
2
cups
Vegetables
of your choice; cut into 2” pieces (see notes)
1
tsp.
salt
1
tsp.
garlic
minced
1
tsp.
Ginger
grated
1
cup
crushed tomatoes
canned or fresh
2
tbsp.
Unsweetened coconut
shredded
3
cups
cauliflower rice
1/2
tbsp.
dried mint
Instructions
Heat oil and/or ghee in large wok or saute pan over medium-high heat.
Once heated, add cinnamon stick and bay leaves to pan. Oil should sizzle on contact. Saute for 30 seconds.
Turn heat down to medium-low.
Add onion and chili peppers (optional) and cook until onion is translucent (3-5 minutes).
Add all vegetables except cauliflower. Cook until just softened.
Turn heat to low. Add salt, garlic and ginger. Cook for 2-3 minutes.
Increase heat to medium. Add tomato and cook for about 5-7 minutes (mixture should thicken).
Add shredded coconut and cook for 2 minutes.
Add cauliflower rice and sauté until moisture is gone.
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.