Imported from Instagram

Spicy Cauliflower Rice

Name: Spicy Cauliflower Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 Red bell peppers (Washed and cut); 2 Tomatoes (Washed and cut); 2 Red onions (Washed and cut; finely chop one additional onion for the pan, as stated in the transcript); 1 Scotch bonnet pepper (Washed and cut; transcript transcription says “squash bonnet”); 1 Coriander (Handful; add to the washed and cut vegetables; amount not specified numerically); 5 Garlic cloves; Water (A touch, for blending the pepper mixture; amount not specified); Olive oil (For the pan; amount not specified); 1 Red onion (Finely chopped; the transcript mentions adding one onion separately, though the description lists two red onions total); Tomato puree (The creator says they forgot it; quantity not stated); 1 tsp Salt; 1 cup Chicken stock; 5 Bay leaves; 1 tbsp Aromat seasoning (Transcript says “a spoon”); 1 tbsp Oregano (Transcript says “a spoon”); 1 tsp Cayenne pepper; 2 tbsp Paprika (The transcript first says one tablespoon, then two tablespoons; the description lists two tablespoons); 1 Cauliflower (Large; add after removing the bay leaves); 0.5 cup Water (Added with the cauliflower); 2 Eggs (Listed in the description; method is cut off before their use); Coriander (For finishing; amount not specified); Spring onions (For finishing; amount not specified)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A spicy, jollof-inspired cauliflower rice made with red peppers, tomatoes, onions, Scotch bonnet, and warming seasonings. The creator describes the flavor as outstanding; the recipe is presented as an alternative to rice for lunch.

4 servings60 minWest African

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Ingredients

2 Red bell peppers (Washed and cut)
2 Tomatoes (Washed and cut)
2 Red onions (Washed and cut; finely chop one additional onion for the pan, as stated in the transcript)
1 Scotch bonnet pepper (Washed and cut; transcript transcription says “squash bonnet”)
1 Coriander (Handful; add to the washed and cut vegetables; amount not specified numerically)
5 Garlic cloves
Water (A touch, for blending the pepper mixture; amount not specified)
Olive oil (For the pan; amount not specified)
1 Red onion (Finely chopped; the transcript mentions adding one onion separately, though the description lists two red onions total)
Tomato puree (The creator says they forgot it; quantity not stated)
1 tsp Salt
1 cup Chicken stock
5 Bay leaves
1 tbsp Aromat seasoning (Transcript says “a spoon”)
1 tbsp Oregano (Transcript says “a spoon”)
1 tsp Cayenne pepper
2 tbsp Paprika (The transcript first says one tablespoon, then two tablespoons; the description lists two tablespoons)
1 Cauliflower (Large; add after removing the bay leaves)
0.5 cup Water (Added with the cauliflower)
2 Eggs (Listed in the description; method is cut off before their use)
Coriander (For finishing; amount not specified)
Spring onions (For finishing; amount not specified)

Steps

1
Wash the vegetables. Cut the red peppers, tomatoes, Scotch bonnet, and red onions.
2
Put the washed and cut vegetables in a blender or food processor. Add the coriander, garlic, and a small amount of water, then blend into a pepper mixture. The transcript does not specify the blending texture.
3
Heat olive oil in a pan. Add one finely chopped onion.
4
Add tomato puree and salt. The creator notes that they forgot the tomato puree, so its amount is not given.
5
Add the blended pepper mixture to the pan.
6
Pour in the chicken stock and add the bay leaves.
7
Cook the mixture down for about 30–35 minutes.
8
Add the Aromat, oregano, cayenne pepper, and paprika.
9
Continue cooking until the mixture reaches the consistency shown by the creator; the transcript does not describe that consistency in words.
10
Remove and discard the bay leaves.
11
Add the cauliflower and ½ cup water. The transcript ends immediately after this point, so it does not provide the remaining cooking or finishing method.

Notes

The video transcript is cut off after adding the cauliflower and ½ cup water. It does not explain how to prepare the cauliflower, how long to cook it, or how to use the listed eggs and finishing coriander/spring onion. Ingredient quantities for olive oil, blending water, and tomato puree are not provided. The transcript says paprika twice (first one tablespoon, then two); the description's listed amount of two tablespoons is used.