ingredients

FOR THE CAULIFLOWER & BEANS

1 yellow onion, diced

6 cloves garlic, minced

1 large head of cauliflower, chopped (about 5 cups)

1 c veggie broth (low sodium)

1/3 c tomato paste

2 T lemon juice

3/4 c full fat coconut milk

1 t salt

1/2 t crushed red pepper flakes

1/2 c fresh parsley, chopped

2 16 oz cans white beans, great northern or navy beans, drained and rinsed

FOR THE GOLDEN RICE

3 c white rice

2 T grated fresh turmeric, or 2 t dried turmeric powder

1/2 t pepper

3 c veggie broth, low sodium

3 c water

2 T coconut aminos

extra parsley to garnish

Directions

In a large pot over medium heat add the onion, garlic, cauliflower, veggie broth, tomato paste, lemon juice, coconut milk, salt, and crushed red pepper flakes. Once it begins to simmer, turn to low/medium and cook for 25 minutes covered, mixing occasionally.

In a another large pot add the Golden Rice ingredients. Cook over medium heat until it begins to simmer then turn the temperature to low and allow it to cook until fluffy and tender, about 20-25 minutes. Once cooked set aside while the cauliflower and beans finish.

Once the cauliflower is tender when poked with a fork add in the parsley and beans. Lower the heat and cook for 10 more minutes uncovered, until it begins to thicken. Then it’s ready to serve and the rice should be ready as well, garnish with fresh parsley and enjoy!