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Quick and easy cauliflower rice and peas
Ingredients
- 1 head cauliflower or packed raw cauliflower rice
- 14 ounce can Eden Organic no salt kidney beans
- 1/2 cup Savoy coconut crème (or other single ingredient brand)
- 1/2 cup Pacific Organic Vegetable Broth
- 2 scallion (Green Onion)
- 1 tablespoon (or more) of fresh thyme
- Scotch Bonnet pepper or pepper sauce to taste
- Pink Himalayan Salt or kosher to taste
Directions
- Rinse kidney beans and soak in water until ready to use.
- Remove core from cauliflower and break into fleurettes or place pre-packed riced cauliflower on baking sheet.
- Place fleurettes in air fryer and roast on 350 or in oven at the same temperature until just tender. 10- 15 minutes. You want the cauliflower to have some crunch.
- Remove from oven or air-fryer and let cool completely.
- While your cauliflower is cooking, dice green onion and scotch bonnet peppers (if using) and remove thyme from stems.
- To a pot add coconut cream, vegetable broth, green onion, pepper and thyme stir to combine Drain your kidney beans and add to pot.
- Bring to a boil and then reduce heat.
- Let mixture simmer until it becomes thick and liquid reduces by more than half. Should be very thick and creamy!
- Taste and add salt to taste.
- Once mixture is thick remove from heat and let cool completely.
- You want both the cauliflower rice and coconut mixture to be cool so your “rice” doesn’t over cook and turn to mush.
- Mix cauliflower rice and coconut mixture together gently and fluff with fork
