Pineapple Cashew Cauliflower Rice
This easy cauliflower rice dish is sweet, spicy and full of nutrition. You only need 20 minutes to make it, it keeps well in the fridge make it great for food prep and it tastes amazing. You'll love the cashew pineapple combo!
Servings: 6
Ingredients
- 1 tsp coconut oil or other cooking oil of choice
- 1 onion 325 g, approx. 2 cups diced
- 4 cloves garlic minced
- 1 head of cauliflower riced (800 g)
- 1 tbsp curry powder
- 1 tsp coriander
- 1/4 tsp red pepper flakes optional
- 1/2 tsp cumin
- 4 carrots peeled and grated (300 g, approx. 2 cups grated)
- 14 oz can pineapple chunks drained (or 1/2 a fresh pineapple, diced)
- 1 cup frozen green peas 170 g
- 2/3 cup raw cashews 100 g
- pinch of salt and pepper to taste
Instructions
- In a large non-stick pan or wok, heat the coconut oil over medium heat. Add the onion and garlic and cook until it starts to soften, about 2-3 minutes.
- Add the spices, stir and cook for another minute or two.
- Stir in the cauliflower and carrot and cook for another 5-6 minutes.
- Add the rest of the ingredients, mix well and let cook for another 4-5 minutes.
- Season with salt and pepper, if needed. Serve right away with fresh cilantro, if desired.
Notes
Storing: Let cool then store in a sealed container in the fridge for up to 4 days or freezer for up to 3 months. Reheat stovetop in a pan or in the microwave until warmed to your preference.
Nutrition
Serving: 1/6th of recipe | Calories: 197kcal | Carbohydrates: 28g | Protein: 6.8g | Fat: 8g | Fiber: 6.6g