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Quick and easy cauliflower rice and peas


  • 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


  1. Rinse kidney beans and soak in water until ready to use.
  2. Remove core from cauliflower and break into fleurettes or place pre-packed riced cauliflower on baking sheet.
  3. 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.
  4. Remove from oven or air-fryer and let cool completely.
  5. While your cauliflower is cooking, dice green onion and scotch bonnet peppers (if using) and remove thyme from stems.
  6. To a pot add coconut cream, vegetable broth, green onion, pepper and thyme stir to combine Drain your kidney beans and add to pot.
  7. Bring to a boil and then reduce heat.
  8. Let mixture simmer until it becomes thick and liquid reduces by more than half. Should be very thick and creamy!
  9. Taste and add salt to taste.
  10. Once mixture is thick remove from heat and let cool completely.
  11. You want both the cauliflower rice and coconut mixture to be cool so your “rice” doesn’t over cook and turn to mush.
  12. Mix cauliflower rice and coconut mixture together gently and fluff with fork 

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