25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can full fat coconut milk

1/2 can filtered water (fill up half of the empty coconut milk can!)

1 tsp sea salt

1 tsp raw sugar

1 head cauliflower, broken into florets

.25oz fresh rosemary, minced

1 can kidney beans, drained & rinsed

Bring a small pot of lightly sated water to a boil for the pasta & cook according to package instructions. .

Meanwhile, combine coconut milk, water, salt, sugar & cauliflower in a large pot. Turn on medium high heat, cover & cook for 20 minutes.

Turn cauliflower goodness off heat. Stir in rosemary & beans.

Ladle over cooked noodles. Just trust us here!!

Serves 2.