If you prefer to use pre-riced cauliflower, you’ll need about 6 cups.
Author: Dole
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
1 large head cauliflower, coarsely chopped
1 tablespoon oil
1 medium carrot, chopped
½ cup diced yellow onion
2 garlic cloves, minced
½ teaspoon grated fresh ginger
2 cups coleslaw
1 medium red bell pepper, seeded and chopped
¼ cup coconut aminos (can sub soy sauce or gluten-free tamari)
½ cup chopped pineapple
¼ cup salted dry roasted macadamia nuts, chopped (omit for nut-free)
2 green onions, thinly sliced
Instructions
Pulse the cauliflower in your food processor blender about 10 times, or until it reaches a rice-like consistency. You might need to do this in batches.
Heat the oil in a large skillet over medium heat. Add the carrot, onion, garlic, and ginger and sauté for 5 minutes, or until the onion is tender. Stir in the coleslaw, bell pepper, coconut aminos, and riced cauliflower. Cook for 8 minutes, or until the cauliflower is tender, stirring occasionally.
Serve the cauliflower rice topped with the pineapple and sprinkled with the macadamia nuts and green onions.