Gluten-Free Cauliflower Fried Rice with Pineapple

    40 minutes

    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.

    1 person made this

    Serves: 2 

    • 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
    • 1/2 lime
    • Himalayan pink salt to taste
    • 1/2 teaspoon curry powder, or to taste
    • 1/2 avocado, diced

    Preparation:40min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. Spoon the 'caulirice' into the reserved pineapple shell. Top with avocado.

    Cook's Note:

    Garnish with more whole cashews, if desired.

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