Pineapple Boat Fried Cauliflower “Rice”

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves 2.

1 tablespoon cooking oil
2 cloves garlic, minced
1/2 small yellow onion or 2 green onions, white part only
1 Thai red chile, sliced thinly (optional)
3 cups cauliflower “rice”*
1/4 cup raisins
1/4 cup roasted unsalted whole cashews
1 tablespoon soy sauce
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Juice of 1 lime
1 cup pineapple cubes*
2 green onions, green part only
2 pineapple boats*
Cucumber slices, for garnishing (optional)

Heat oil over medium heat in a pan. Add garlic, onions, and red chile, and sauté until they are soft and aromatic. Then add cauliflower “rice”, raisins, and cashews, and mix well. Next, stir in soy sauce, turmeric, cumin, and lime juice. Add pineapple and green onions and give everything a good toss. Scoop into pineapple boats and serve with cucumber slices.

· To make cauliflower rice: Wash and dry cauliflower well. Remove the greens from the cauliflower, quarter it, cut out the chunky stem in the middle, and roughly chop the florets into smaller pieces. Blitz the cauliflower florets in a food processor until they resemble rice. Or use a box grater.

· To make pineapple boat: Cut a pineapple in half lengthwise. If the pineapple is small, cut it a little off centre to keep the crown intact on one side. This may produce only one pineapple boat. To remove the flesh from the halved pineapple, use a small knife to cut around the inside of the pineapple without cutting all the way through. Then cut the flesh inside the pineapple into smaller pieces and scoop them out with a spoon.

· Pineapple cubes: After scooping the pineapple flesh out, cut out the core, which is lighter in color and harder, where necessary and chop the rest of the pineapple into cubes.