Cooking Instructions
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Step 1
First rice the
Cauliflower (365 g)
. The best way to do this is to remove stem, cut the cauliflower into small sections. You can also use pre-cut florets. Place 1 handful of the cauliflower into the food processor at a time, pulse until a "rice" texture is formed, then remove and place in a large bowl. Repeat until all the cauliflower is "riced".
Step 2
Grate your
Gruyère Cheese (240 g)
so that you have it ready for the pan. Place
Sweet Corn (330 g)
,
Onions (150 g)
,
Dried Minced Garlic (3 g)
, and
Olive Oil (15 mL)
in pan and sauté on medium high until fragrant, around 2-3 minutes.
Step 3
Add riced cauliflower,
Smoked Paprika (1 g)
,
Spinach Leaves (30 g)
, and
Coconut Milk (180 mL)
. Add optional
Jalapeño Pepper (1)
here if desired.
Step 4
Mix all together, then cover and reduce heat for 5 minutes on medium low. Stir in prepared cheese and keep heat at medium-low until cheese is melted in with the cauliflower “rice” grits.
Step 5
Remove from heat. Season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Garnish with
Crushed Red Pepper Flakes (to taste)
and
Fresh Basil (1 handful)
to top.
Step 6
Optional, to make the tomato sauce topping, whisk
Marinara Sauce (80 mL)
,
Coconut Milk (30 mL)
and
Butter (15 g)
together. Spoon over each serving.
