Gluten-Free Jollof Rice with Plantains

Ingredients

• 1 large head Cauliflower
• 4 medium Tomatoes
• 1 Red Bell Pepper
• 1/4 Scotch Bonnet Pepper
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 cups Vegetable Broth
• 3 tbsp Olive Oil
• 2 ripe Plantains
• 1 tsp Salt
• 1 tsp Curry Powder
• 1 tsp Thyme

Instructions

1. 1Prepare the cauliflower rice: Break the 1 large head of cauliflower into florets. Place the florets in a food processor and pulse until they have a rice-like consistency. Set aside.
2. 2Make the pepper base: In a blender or food processor, combine the 4 medium tomatoes, 1 red bell pepper, 1/4 scotch bonnet pepper, 1 medium onion, 3 cloves garlic, and 1 inch ginger. Blend until the mixture is completely smooth.
3. 3Cook the pepper base: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the blended pepper mixture to the pot. Cook for 10 to 15 minutes, stirring occasionally, until the mixture has thickened and darkened slightly, and you can smell the aromatics.
4. 4Add spices and cauliflower rice: Stir in the 1 teaspoon of curry powder and 1 teaspoon of thyme into the pepper mixture and cook for 1 more minute until fragrant. Add the prepared cauliflower rice and 2 cups of vegetable broth to the pot. Stir everything together.
5. 5Simmer the jollof rice: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 20 to 25 minutes. The cauliflower rice should be tender and most of the liquid should be absorbed. You will see the liquid level decrease and the mixture will become thicker.
6. 6Fry the plantains: While the jollof rice is cooking, peel and slice the 2 ripe plantains into 1/2-inch thick rounds. Heat a separate skillet over medium-high heat (375°F / 190°C) with a little extra olive oil if needed (not listed, so skip if not available). Add the plantain slices and fry for 2-3 minutes per side, until they are golden brown and caramelized. Remove from the pan and drain on paper towels if available.
7. 7Finish and serve: Stir the 1 teaspoon of salt into the jollof rice. Taste and add more salt if needed. Serve the gluten-free jollof rice hot, with the fried plantains on the side.

Substitutions

Related Guides