Aguadito is a typical Peruvian soup. It means something like “soggy”, not a very appealing name, but it describes the dish perfectly: in essence it’s a watered-down version of arroz con pollo. I’m convinced that one of the reasons there aren’t too many obese people in Perú is that we tend to eat more home-cooked meals. Parties are no exceptions, and it’s not uncommon that the brave people who stay until the next morning are rewarded with a bowl of aguadito. For the record, I’m lame and tend to bail fairly early from parties, so I’ve never enjoyed a bowl of “morning after” aguadito. Aguadito is often made with chicken…
This is my go-to side dish to serve with curries and Peruvian dishes. Cauliflower “rice” Yield: 6 servings Ingredients 1 large cauliflower 1 tablespoon coconut oil 2 garlic cloves, minced (optional) salt Directions Chop the cauliflower florets coarsely, reserve the stalks for another recipe. Pulse the florets in your food processor until finely chopped but not mashed. You might want to do this in batches if your processor is small. Heat coconut oil in a pot or saucepan. If using garlic, cook it on low heat for 2 – 3 minutes. Add cauliflower and sauté for 15 – 20 minutes. Season with salt and serve.