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
August 27, 2020
: 2 to 3
Ingredients
- 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
Directions
- 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
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Step 2
Stir in the lime juice and cilantro. Season with salt and pepper to your preference and enjoy.
Welcome to What Would Lisa Eat!
I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
People always ask me what I eat and how to prepare my recipes. This blog is dedicated exactly to that. Please contact me if you have any questions or just want to say hi!
