Cooking Instructions
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Step 1
First rice the
Cauliflower (3 1/3 cups)
. 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 (2 cups)
so that you have it ready for the pan. Place
Sweet Corn (2 cups)
,
Onions (1 cup)
,
Dried Minced Garlic (1 tsp)
, and
Olive Oil (1 Tbsp)
in pan and sauté on medium high until fragrant, around 2-3 minutes.
Step 3
Add riced cauliflower,
Smoked Paprika (1/2 tsp)
,
Spinach Leaves (1 cup)
, and
GOYA® Coconut Milk (3/4 cup)
. 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 (1/3 cup)
,
GOYA® Coconut Milk (2 Tbsp)
and
Butter (1 Tbsp)
together. Spoon over each serving.
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