The idea of remaking conventional dishes with vegetables has certainly grown on you. For pasta night, you’ll gladly toss out traditional noodles in favor of “zoodles” or spaghetti squash pasta. When the big game is on TV, you’ll cook cauliflower “wings” instead of chicken. Got burrito bowls or stir-fry on the menu? Serve this coconut cauliflower rice. Made with coconut cream and savory spices, it’ll become your new, favorite side dish.
Makes 2-1/2 cups
12 oz. frozen cauliflower rice
1/2 cup coconut cream
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup fresh cilantro, chopped
- In a saucepan over medium heat, heat cauliflower to thaw, about 5 minutes. Stir to break up frozen chunks.
- Add coconut cream and spices to pan. Stir to combine, turn heat to low and cover to allow flavors to cook together.
- Spoon into serving bowl and top with freshly chopped cilantro.
- Serve immediately. Refrigerate leftovers for up to 2 days.