Jollof Rice with Cauliflower Rice Twist
JARVUSHESTER

By Jarvus Ricardo Hester

A lighter, low-carb take on the beloved West African classic Jollof rice, using cauliflower rice without losing any of the bold, rich flavors.

Ingredients:

  • 1 medium head cauliflower, riced (or 4 cups pre-riced cauliflower)
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), chopped
  • 2 large tomatoes, chopped (or 1 cup tomato puree)
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 1 cup vegetable broth or water
  • Fresh parsley or cilantro for garnish

Instructions:

  1. Prepare the Sauce:
    Heat oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until softened. Add garlic and bell pepper; cook another 2 minutes.
  2. Add Tomatoes & Spices:
    Stir in chopped tomatoes or tomato puree and tomato paste. Add thyme, bay leaf, smoked paprika, cayenne (if using), salt, and pepper. Simmer on low for 10-15 minutes until sauce thickens.
  3. Cook Cauliflower Rice:
    Add cauliflower rice to the skillet. Pour in vegetable broth or water, stir well to combine with sauce. Cover and cook for 5-7 minutes until cauliflower is tender but not mushy. Stir occasionally.
  4. Finish and Serve:
    Remove bay leaf. Garnish with chopped parsley or cilantro. Serve hot as a side or main dish.

Health Benefits:

Cauliflower rice lowers the carb content while keeping the dish rich in vitamins and fiber. Tomatoes and spices provide antioxidants and flavor without extra calories.

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