This Cauliflower Jollof Rice is a healthy, low carb version of the West African Jollof Rice. It is packed full of delicious spices and flavors and contains just 8.4 net carbs!
Rice is a staple in most West African countries and in my native country, Nigeria, no party is complete without our national food, Jollof Rice.
My grandma used to have a restaurant when I was young and I distinctly remember the aroma of her jollof rice cooked on firewood and how my stomach always rumbled with joy.
So you can imagine my angst when I decided to go low carb and realized I had to give up rice. Yes, it was pure agony!
I was sure nothing would come close to replacing my precious jollof rice and I would live the rest of my life in misery! Ok, I exaggerate.
But while it is true nothing can replicate the taste and texture of Jollof Rice, this cauliflower rice recipe is close enough to fool your taste buds and trick your brain into believing you’re having the real thing.
The smoked catfish is optional and can be found in many African stores. I have also used palm oil and though you can substitute with other oils like olive oil, palm oil has its own distinct taste and gives an ethnic flavor to your food.
First blend the tomatoes, habanero, and bell pepper together using a blender. Pour the mixture in a pot and put on the stove on medium-high heat for about 10 minutes.
Alternatively, you can use canned tomato sauce or paste though the taste and texture might be slightly different.
If using tomato sauce/paste, add a teaspoon of cayenne pepper to reduce the acidity of the tomatoes.
In another pot, add the palm oil on medium heat. After a few minutes, the oil will get hot. Be careful not to allow it to reach a very high smoke point or you just might set off your smoke alarm.
Add your blended tomatoes and pepper mixture or tomato sauce and stir. After 5 minutes, add the smoked catfish chunks.
Add salt, pepper and crayfish, and any other spices of your choosing. You can always add more pepper if you like it spicy! Leave on medium-high heat for 10 minutes.
Add the cauliflower rice and stir fry for about 10 minutes. The cauliflower rice will shrink in size and become more tender.
You can leave it longer if you desire but the texture will become a bit softer, and that’s okay if that’s what you’re going for. Leave for only a few minutes if you want a tougher, more chewy, texture.
Your cauliflower jollof rice is ready to eat! You can eat as is pair with this Nigerian Beef Stew for a delicious variety.
Cauliflower is so versatile on a low carb diet, especially for rice or casserole dishes. Here are some other awesome cauliflower recipes to try:
Have you made cauliflower rice from scratch before? This recipe tells you everything you need to know about making your own cauliflower rice.
Also, try this amazing asun recipe for a tasty side dish. Yum!
Cauliflower Jollof Rice
- If using a whole head of cauliflower, use a food processor on pulse to chop into pieces. If you already have packaged cauliflower rice, go to the next step.
- Blend your tomatoes, bell pepper and habanero peppers and put on the stove on high heat for about 10 minutes. Alternatively, use canned tomato paste or sauce.
- If you’re using smoked catfish, soak in hot water for 5 minutes, remove the large pieces of bone and break into chunks.
- Put palm oil on the stove on medium heat till it gets hot. Then add the blended tomato/bell pepper/habanero mixture or tomato sauce. If using tomato sauce, add some dry cayenne pepper to reduce the acidity.
- After 5 minutes, add the smoked catfish chunks. Add salt, pepper and crayfish and any other spices of your choosing. Leave on medium-high heat for 10 minutes.
- Add the cauliflower rice and stir fry for about 10 minutes.
- Serve & enjoy!