Spicy cauliflower rice plantain slaw bowls made with crispy french fry-like fried plantains, spicy buffalo cauliflower rice, and cilantro lime slaw. A fresh, zesty meal that’s whole30 and paleo friendly. 

• 2 ripe plantains
• 2 tablespoons coconut oil
• sea salt flakes to taste

• 4 cups cauliflower rice
• 2 tablespoons Frank's Hot sauce
• 2 tablespoons lemon juice
• 2 tablespoons full fat canned coconut milk
• 2 tablespoons olive oil

• 1/4 cup full fat canned coconut milk
• 1/4 cup olive oil
• 1/2 cup fresh cilantro leaves
• 1/4 cup lime juice about 2 limes
• 1/2 teaspoon sea salt
• 2-3 medium cloves garlic

• 4 cups cabbage slaw mix
• 1 large avocado sliced
• fresh cilantro leaves to taste

• 2 ripe plantains
• 2 tablespoons coconut oil
• sea salt flakes to taste

• 4 cups cauliflower rice
• 2 tablespoons Frank's Hot sauce
• 2 tablespoons lemon juice
• 2 tablespoons full fat canned coconut milk
• 2 tablespoons olive oil

• 1/4 cup full fat canned coconut milk
• 1/4 cup olive oil
• 1/2 cup fresh cilantro leaves
• 1/4 cup lime juice about 2 limes
• 1/2 teaspoon sea salt
• 2-3 medium cloves garlic

• 4 cups cabbage slaw mix
• 1 large avocado sliced
• fresh cilantro leaves to taste

1. Heat a cast iron skillet over medium heat on the stove and melt coconut oil in it to fry the plantains. Slice plantains into 1" rounds and place in the skillet. Fry plantains on each side until golden, then transfer to a plate lined with a paper napkin and sprinkle with salt flakes to taste.
2. In the same skillet add ingredients for the cauliflower, cover skillet with a lid, and cook until cauliflower is soft (or to taste- about 5 minutes).
3. In a blender or food processor blend all ingredients for the sauce until smooth.
4. Assemble bowls by adding cauliflower rice, slaw, plantains, and top with avocado slices, cilantro leaves, and sauce.