Contents of your meal kit:
cauliflower
coconut oil
onion
basmati rice
spiced coconut milk
red pepper flakes
cilantro
lime
white balsamic vinaigrette
mixed greens
Cookware needed: medium to large saucepan or stockpot with lid, salad bowl
Finishing steps:
- Roughly chop cauliflower into bite-sized pieces. Measure water as directed in notes below.
- Heat coconut oil in a saucepan over med-high heat. When oil is hot, add onion, cauliflower, and rice and season with salt & pepper. Cook, stirring frequently until the rice is golden brown and toasted, about 5 minutes.
- Add spiced coconut milk, water and a pinch of red pepper flakes to taste. Increase the heat to high and bring to a boil. When boiling, reduce heat to simmer, cover and cook until the cauliflower is tender about 10-15 minutes.
- Meanwhile, roughly chop the cilantro. Set aside.
- When the cauliflower is tender, squeeze lime juice into the soup, add HALF of the cilantro and stir to combine. Give it a taste, and add additional salt & pepper if needed. (See notes for an optional step.)
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide soup between bowls and top with remaining cilantro. Enjoy salad on the side.
Notes:
- When recipe calls for water use the following: 2 cups for 2 portion, 4 cups for 4 portion, and 6 cups for 6 portion.
- Like your soup on the creamier side? Try pureeing ¼ of the soup in a blender, then add it back to the pot.
- In this recipe, we add acid (like citrus, or vinegar) before seasoning with salt to brighten flavors – reducing the amount of salt needed.