Ever just need something different to add to your meal plans? I feel this way often and have to dig for something to change up my normal go-to recipes. Cauliflower rice has recently become a hit in my house (maybe I’m behind the bus on this one?) and it’s a great way to get extra veggies into your day without feeling like you can’t have that base to your “bowl” meal. You all know I love my bowl meals! And I love imaging trips I can take – and this meal right here will transport me to a Caribbean island and satisfy my hunger at the same time. So why not?
INGREDIENTS
- 1/2 Tbsp Olive oil
- 1 Large carrot sliced
- 1 Large Red Bell pepper sliced
- 1/3 Cup Red onion diced
- 1 Large Habanero Pepper minced with the seeds reserved *
- 3/4 Tsp Fresh ginger minced
- 1 1/2 tsp Garlic minced
- 3/4 tsp Ground Nutmeg
- 3/4 tsp Ground Allspice
- 1/4 tsp + 1/8 Ground Thyme**
- 1/4 tsp + 1/8 Cinnamon
- 1 Cup Full-fat Coconut milk
- 1/3 Cup Crushed pineapple with juice
- 2 Tbsp Pineapple juice
- 2 tsps Coconut Aminos (or soy sauce if not gluten free)
- 1 1/4 tsp Fresh lime juice
Pinch of salt - 3 Cups Cauliflower cut into bite-sized pieces.
- 8 Oz Fresh raw shrimp
- 1/4 Cup Cilantro chopped
INSTRUCTIONS
- In a large pan, heat the olive oil on medium-high heat. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.
- Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
- Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.
- Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.
- Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.
- While the sauce cooks, place the cauliflower into a large food processor and process until broken down and “rice-like”
- Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside
- Once the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.
- Stir in the cilantro and divide the cauliflower rice between two plates.
- Scoop the stew over the rice and DEVOUR.
NOTES
I recommend not adding the seeds, and just adding the whole minced pepper. Once the dish is done, taste it. If you need more heat, add a few of the seeds in. Careful, they are SPICY.
* Don’t have a 1/8 tsp measure? Just eyeballs half of your 1/4 – it doesn’t need to be perfect!
Thanks to Food Faith Fitness for this delicious recipe!
