Cauliflower Paleo Ruce with Pineapple and Cashews
by Editorial Staff
Here I suggest you try to prepare a nutritious dish that we love for its unusual, attractive taste. Cauliflower “rice” with pineapple and cashew nuts is good both on its own and in combination with pieces of chicken or turkey (like pilaf).
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 head of cauliflower
- 2 tablespoon BG Curry Powder *
- 1 teaspoon coriander
- ¼ teaspoon flakes of red hot pepper
- ¼ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 carrots, peeled and grated
- 1 cup (or more to taste) pineapple chunks, fresh, frozen, or canned
- 1 cup of frozen green peas
- ⅔ cups of raw cashews
* If you are not sure that the ready-made curry mixture is gluten-free (sometimes found with added wheat starch), and in the case of the SUD diet, it is preferable to use the individual components of the curry mixture: take 1.25 teaspoon each. ground cumin and coriander, 0.5 teaspoon. turmeric, 1/8 teaspoon each ground ginger, gothic seeds, and hot red pepper flakes.
Directions
- Wash the cauliflower, peel the stump, disassemble into inflorescences.
- Place cauliflower in a food processor and blend until rice texture is obtained. You can use the fine grater attachment in your combine. The grinding process can take about 10 minutes.
- Heat oil in a skillet and lightly fry the onions and garlic for about five minutes or until the onions are tender.
- Add the prepared cabbage “rice” from the food processor, all the spices, and simmer until tender (about 5-7 minutes).
- Add all the other ingredients and simmer for another 5-10 minutes.
- Done! (If you wish, you can put pieces of cooked chicken, turkey, or shrimp in this “rice”.
Enjoy your meal!
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