Pineapple Vegetable Fried Cauliflower “Rice”

20131009-234529.jpg

I’ve heard about making cauliflower rice before, but didn’t think I could do it, as I don’t own a food processor. Then, I was searching around the internet, and saw a few people suggest you could do it just with a hand grater. I decided to give it a try. I had a beautiful head of yellow “cheddar cauliflower” (no relation to the cheese), and it was BIG, so I had plenty to use. I cut a few big florets off, and used the larger hole setting on the grater.

20131010-120712.jpg

It worked! It was a little messy, and a little extra work, but it came out wonderfully! Trying to figure out how to spice it up, I decided to be inspired by this pineapple fried rice I used to love at the Thai restaurant, as well as bringing in complimentary curry and spice flavors.

I cut up some carrots and broccoli into small chunks, grabbed some frozen pineapple (Trader Joe’s brand) and organic frozen peas (legumes not paleo, blah blah) out of the freezer, and went to work.

The (estimated) Breakdown:

1 cup Carrots (diced small)
1 cup Broccoli (diced)
2 cloves garlic (diced)
1 cup peas (organic, frozen)
1 cup pineapple chunks (Trader Joe’s frozen)
3-4 cups grated cauliflower (1/4- 1 head depending on the size)
2 tablespoons duck fat
Cinnamon, nutmeg, curry powder, ginger powder, turmeric, salt, pepper, paprika, cayenne

Heat 1 tablespoon duck fat over medium high heat. Then, add the carrots, broccoli, and garlic. After a minutes or so, add the peas and pineapple. Season and stir for a few minutes before adding the second tablespoon duck fat . Add the cauliflower and stir. Cook for another 3-5 minutes, stirring once or twice.

That’s it! It’s really easy, relatively quick once you prep everything, and it was AMAAAAAZING. It was so good that I decided to make a second batch, and went through the entire prep process again….it was so very worth the effort. In the future I might try mixing some egg, or onion in there, for more of a fried rice feel, but i think it’s pretty perfect as is. If you don’t have duck fat, you can use coconut oil, bacon grease, tallow, ghee, or butter. Coconut oil would probably go really well, otherwise I think an animal based fat is ideal.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: