The poor person’s Peruvian dish of choice is arroz a la cubana (Cuban-style rice), which I’m willing to bet doesn’t exist in Cuba (much like our Russian-style eggs, but that’s a topic for another time). When I was a kid it I considered it a treat (sweet fried stuff for lunch!) but then I realised it was just a cost-saving strategy. Either way, it’s a dish that is deeply ingrained in my memory, and as such, I crave it from time to time.
I have no issues with eating small quantities of rice but this dish needs a big whack of it to fill you up and mop up the oozy egg yolk. Thus, I used the almighty cauliflower rice instead.
Cauliflower arroz a la cubana
- 1/4 head cauliflower
- 3-4 tbsp coconut oil
- 2 garlic cloves minced
- 1 plantain
- 2 eggs
- salt and pepper
- Separate the cauliflower in florets and chop it briefly in a food processor until its texture resembles rice or cous cous. Don't over-process or you'll end up with mash.
- Heat 1 tablespoon of coconut oil in a small pot. Add garlic and cook at low heat to avoid burning it. Add cauliflower and cook for 10 – 15 minutes, stirring frequently. Season with salt.
- Peel and slice plantain lengthwise. Heat 1-2 tablespoons of coconut oil in a pan and fry the slices at medium temperature.
- Fry the eggs in the remaining coconut oil. Season with salt and pepper.
- Serve cauliflower "rice" topped with egg and plantain slices on the side.
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