My friend Jess forever changed cauliflower rice (and any ‘ole white rice) for me when she added plantains to a stir-fried rice we made one night during the early days of the Quarantine.
I jazzed up today’s recipe of Coconut Cauliflower Rice with Plantains, Cilantro and Chopped Cilantro. Inspired by Jess, made by Lisa 😉
This recipe is delicious on its own, or you can add teriyaki veggies and tofu, fish and veg cooked in coconut curry, or that sticky honey-glazed shrimp recipe I posted the other day!
COCONUT CAULIFLOWER RICE
- 1 (12 oz) bag of frozen cauliflower rice or frozen jasmine rice
- ½ cup coconut milk
- 1 plantain or banana, diced
- 1/2 lime, juiced
- 1 tablespoon fresh cilantro, roughly chopped
- salt to taste
- Step 1 Add the cauliflower and coconut milk to a saucepan. Bring to a boil. Let simmer for 5 minutes. Add the plantain and combine with the cauliflower. Cook another until 5 minutes, stirring occasionally. You may need to increase the heat to low. Cook until the cauliflower and plantain are cooked to your liking
Stir in the lime juice and cilantro. Season with salt and pepper to your preference and enjoy.