Sunday, June 26, 2011

Riced Cauliflower with Pineapple and Curry

Here we go again! Riced cauliflower is pretty versatile. Add the seasonings and vegetables that you enjoy and serve it as a side dish. I made an "island" version to go with the coconut chicken tenders that we had the other night. Instant luau!

2 teaspoons olive oil
¼ cup onion, diced
1 head cauliflower, riced (See how to prepare the rice from my February post.)
1 tablespoon curry powder
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
2 green onions, sliced
½ cup pineapple, diced
Chicken stock or coconut milk
1 ½ teaspoons tamari sauce (optional)

Heat the oil in a skillet. Add the ¼ cup onion and sautee for several minutes. Add the rice, curry powder, garlic and jalapeno and cook for another minute. Mix in the green onions and pineapple. Add just a little of the chicken stock or milk to moisten mixture. Add the tamari sauce for a little soy sauce taste.

This is a pretty dish when you serve it inside of a scooped out pineapple. With the stem on, cut the pineapple in half lengthwise, and remove the fruit. Fill with the cauliflower mixture.

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