- 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 - peeled, pitted and diced
- Cut pineapple flesh out of the shell. Dice flesh and transfer a bowl; add remaining juice. 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 very well.
- Spoon the 'caulirice' into the reserved pineapple shell. Top with avocado.
08/07/2019
recipepes.com
gluten-free pineapple-cauliflower fried rice, recipe
PT15M
PT1H
5
455 calories
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