Try this delicious vegan, gluten-free, raw version of fried rice that fills a pineapple shell with cauliflower rice mixed with Thai basil, cashews, curry and avocado.
Little Bites of Beauty
1 person made this
1/2 fresh pineapple
1 head cauliflower, broken into florets
1/2 cup broccoli florets, or to taste
1/4 cup cashews
1/4 red onion, roughly chopped
10 leaves Thai basil
Himalayan pink salt to taste
1/2 teaspoon curry powder, or to taste
1/2 avocado, diced
Directions Preparation:40min › Ready in:40min
Cut pineapple flesh out of the shell. Dice flesh and transfer to a bowl. Add any juice from the shell. Reserve the empty pineapple shell.
Cut cauliflower florets into smaller pieces. Place 1/2 of the pieces into a food processor and pulse until finely chopped. Transfer the 'caulirice' to the bowl with the pineapple. Repeat with remaining florets.
Pulse broccoli florets, cashews, onion and basil in the food processor until finely chopped. Add to the pineapple-'caulirice' mixture. Squeeze in lime juice; add salt and curry and mix well.
Spoon the 'caulirice' into the reserved pineapple shell. Top with avocado.