Monday, 18 February 2013

Will Run For Pineapple Fried (Cauliflower) Rice



Are you're thinking that the only way that cauliflower could possibly taste like rice, mashed potatoes or couscous is if you have no taste buds?  Those words might have come out of my mouth in the past.  I was probably running up a hill.  In the rain.  With a headwind.  Chomping on some sort of chew/sport bean that Pace Bunny pulled out of some pocket.  I hope it was a pocket.

I'll admit that I was pleasantly surprised with how well this recipe turned out.  It may not have exactly the same taste or texture as rice but cauliflower is an excellent carrier for curry, ginger, garlic, pineapple and all of the other delicious ingredients in this recipe.  It's definately worth giving it a try (and pulling out the food processor). 

Try not to eat all of the pineapple & cashews.


Almost party time.


Add some tofu.  Party.


Pineapple Fried (Cauliflower) Rice

(approximately 5 x 1 C servings)

1 small cauliflower separated into florets and processed in the food processor.
1 T coconut oil
1 medium onion diced
2 cloves garlic minced
1 tsp minced fresh ginger
3 T Bragg + 2 tsp red curry paste
1 1/2 C diced fresh pineapple (it won't be nearly as delicious otherwise)
1/4 C raisins (optional)
1/2 C frozen peas
2-3 T fresh cilantro
1/2 C raw cashews
protein of choice (tempeh, tofu, scrambled eggs)

In a large skillet melt 1 T coconut oil over medium heat.  Add diced onion and cook until translucent.  Add garlic & ginger cook approximately 1 minute longer.   Add cauliflower and Bragg curry mixture.  Allow to cook for approximately 5 minutes.  Add pineapple, raisins, peas, cilantro & cashews.  Allow to cook until peas are tender (approximately 5-7 minutes) and there is no liquid remaining.  Serve with your choice of protein.





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