Hi there guys, do I got something great for you. This is a break through in all things low carb. As I was preparing ideas for mother’s day dinner, my mom made a simple request. That request to have cauliflower “rice” and peas for her mother’s day dinner. I was both interested and delighted as can be.
Rice and peas is a classic dish in Jamaica. You’ll find it in almost any restaurant across the island, as well as in the homes of locals. Traditionally, it’s prepared using red kidney bean (I made mine with pigeon peas known as gungo peas in Jamaica), coconut milk, water, scallion, thyme and other seasonings. The rice is last thing to be added. I never met a single Jamaican who didn’t eat rice and peas. It’s such a staple and important part of our heritage.
This is a classic that I was going to miss eating low carb. I knew I had to get inventive and portion everything just right. That’s the best part about the low carb life. It teaches you how to find interesting ideas for your favourite food. I’ve seen this with so many low carb food bloggers. They think of everything like mashed cauliflower from i breathe I’m hungry. Or this delicious Fat Head Pizza from Ditch the Carbs.
This isn’t the first time I’ve made cauliflower rice for dinner. In fact, the first time I made it, my dad took a bite and instantly fell in love. The following sunday (as per Jamaican tradition) I made cauliflower rice with red kidney beans. It was an instant hit for my family. I know some foreigners call it “coconut rice and beans”. It’s ok if you’re familiar with that name but it’s simple rice and peas for us.
The best part of making this was fulfilling my mom’s mother’s day wish. She loved it and that’s all that matters. To all my fellow Jamaican that are trying to eat healthy and live a better quality of life. This is a great substitute for our favourite dish that’s so deeply rooted in our culture. If you’re lover of low carb food and Jamaican food, then I’m sure you’ll enjoy this recipe as much as we did. Please remember to tag me on social media if you make this recipe.
Cauliflower “rice” and peas (a twist on a Jamaican classic)
Serving: 2 Prep time: 15 minutes Cook time: 45 minutes
- ¼ cup Gungo peas
- 1 cup coconut milk
- 1 cup of water
- 2 pieces of scallion
- a sprig of thyme
- 2 large garlic gloves
- 1 small piece of ginger
- 2 cups of cauliflower rice
- 1 tbsp of sweetener (I used splenda)
- 1 tsp of salt
- 1 tbsp of Maggi All purpose seasoning
- 1 green scotch bonnet pepper
- Wash and soak the peas in 2 cups of water. It’s best to have it soak overnight.
- Put a large pot over medium high heat. Pour in the peas that’s been soaking in water. Add in the garlic and ginger. When the peas begins to float to the top, pour in the coconut milk. Cook for about 10- 15 minutes. If you have a pressure cooker, you can pressure it for 10 minutes once it begins to whistle.
- Once the peas is cooked, add in the thyme, scallion, salt, sweetener, seasonings and scotch bonnet pepper. Cook for another 10 minutes.
- Wash the cauliflower rice, drain and add it in. Reduce the heat to low and let the cauliflower rice cook. This usually takes about 5 minutes.
- Once the rice is cook and the water is dried out, turn off the stove. You can serve the rice and peas with whatever you wish. It’s great with stews, roasted and grilled meat.
- It’s best to smash the scallion with a bottle. This helps it release it’s flavour.
- Just before you pour in the cauliflower rice, make sure very little water is left in the pot. If it has too much water, it will take longer to cook and the rice will become too soggy.
- A pressure cooker is a great time saving kitchen tool to have when cooking beans. I use a stove top cooker but an electric one works fine. Kidney beans usually takes longer to cook. So if you choose to use red kidney beans, cook it in the pressure cooker for 15 minutes once it begins whistling.