Ingredients
The following ingredients have 5 Servings
- 1 1/2 lbs cauliflower, cut into small florets
- 1 tbsp plus 2 tsp of olive or safflower oil
- 2 small zucchini, diced
- 2 carrots, shredded
- 1 clove garlic, minced
- 2 tbsp grated ginger, divided
- 1/2 tsp salt, divided
- 1/2 cup raw cashews, chopped
- 3 tsp vegetable bouillon
- 1 cup diced pineapple (diced small)
- 1 tsp brown sugar, maple syrup or honey
- 1/2 cup chopped cilantro (you can also use parsley)
- Cashews for garnish
Instruction
- Place cauliflower florets in the food processor and pulse until chopped very small (and it resembles rice). Set aside
- In a large non stick skillet (SEE NOTE), heat up 2 teaspoons of oil. Add diced zucchini, shredded carrots, garlic, 1 tablespoon of grated ginger and 1/4 teaspoon of salt. Toss well and cook over medium heat for 6-8 minutes, stirring occasionally. Set aside
- Add 1 tablespoon of oil to the same skillet. Add cashews and saute for about 30 seconds, stirring constantly to keep them from burning. Add the cauliflower "rice" , 1 tablespoon of ginger, vegetable bouillon and 1/4 teaspoon of salt and toss well. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside
- On the same skillet, cook the diced pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes,until it starts to caramelize, stirring constantly
- Add the cook pineapple, vegetables and chopped cilantro to the cauliflower, toss well and garnish with cashews. Serve warm
