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"Caul-off" Rice

I'm not going to call it jollof because that just wouldn't be right. This weekend my mom made some oxtail stew and rice. I have to confess that rice is not one of my favorite foods. It is one of the few carbs that I can say no to rice. During my more that 50lb weight-loss journey, I have learned to eat the foods that I love and pass on the foods that I do not love. That being said I felt like having something to soak up the oxtail so I decided to make cauliflower jollof-style rice.

This recipe is actually easy and guilt-free. It will not weight you down, but will still give you that taste of Africa.

About cauliflower rice. You can make it...but why make life harder. Go to Trader Joe's and stack up on a few bags of their frozen cauliflower rice. I always have a bag or two in the freezer. Trader Joe's also carries unfrozen cauliflower rice.

Just like making regular rice, it is important to create a potent tomato base so that the flavors stand up by themselves when you add the cauliflower.

 

 

 Since this is a low calorie dish, you can afford to add more oil that normal. This will help with the process of caramelizing the onions and leeks. Once you begin to add

 

 

 

 

 

  Add Tomato paste

 the tomatoes, water can be used to help all the flavors blend together.

 

 

 

 

By the time you are ready to add the cauliflower your base should smell like you mom or aunty's kitchen.

 

Be patient. It is going to take some time for the cauliflower to soften. Stir the "rice" every few minuets and cover the pan for a more even cooking process.

 

Add the pepper at the end. If you want you can cut a piece of scotch bonnet in the beginning without seed and add to the onion mixture for the flavor.

 

 

I have this lovely tub of pepper my aunt sends me from Cameroon. I add it at the end so that I'm not coughing throughout the cooking process. It is very hot and a tiny bit goes a long way.

 

 

Ingredients

  • 2-3 Teaspoons Oil
  • 1lb Bag of frozen cauliflower rice. I use Trader Joe's.
  • 1 Tomatoes, chopped.
  • 1/4 of an Onion, chopped
  • 2 cloves of garlic, chopped
  • 1/3 Cup chopped leeks (yes leeks!)
  • 1 Tablespoon chopped ginger
  • 1/3 Cup water or broth
  • 1 Tablespoon Tomato Paste
  • White Pepper and salt to taste
  • Pepper (I use fried Cameroonian peppeh my Aunt sends b/c i don't want to waste a full pepper on the rice but if you prefer to use the whole pepper go ahead) or habanero pepper.

 

Directions

  1. Heat oil in pan on medium heat. Add onions, leeks, and garlic. Cook onions for about 5 mins and stir occasionally so that garlic and onion do not burn.
  2. Once onions begin to take on a golden color add tomatoes. At this point you can add another tsp of oil. Let tomatoes begin to fry. If it's drying up you can add a little water.
  3. Once tomatoes have broken down add ginger and cook for another 2 minuets. Then add tomato paste, salt and pepper.
  4. Add cauliflower rice and water. Stir until all the red color covers every cauliflower. Cook until the cauliflower is soft and the water had dried up.
  5. Check for salt then add as much hot pepper as you can stand.