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.