Try this vegan, gluten free pineapple and cauliflower 'rice' salad flavoured with curry powder, fresh basil, red onion, cashews and avocado. It looks lovely if you serve it in the empty pineapple skin.
Little Bites of Beauty
4 people made this
1/2 fresh pineapple
1 head cauliflower, broken into florets
50g broccoli florets, or to taste
1/4 red onion, roughly chopped
10 leaves Thai basil
Himalayan pink salt to taste
1/2 teaspoon curry powder, or to taste
1/2 avocado - peeled, pitted and diced
Method Prep:40min › Ready in:40min
Scoop flesh out of the pineapple half. Dice pineapple flesh and transfer into a bowl; add remaining juice. Reserve the empty pineapple skin for serving.
Cut cauliflower florets into smaller pieces. Place 1/2 of the pieces into a food processor and pulse until finely chopped. Transfer the cauliflower 'rice' to the bowl with the pineapple. Repeat with remaining florets.
Pulse broccoli florets, cashews, red onion and basil in the food processor until finely chopped. Add to the pineapple-'rice' mixture. Squeeze in lime juice; add salt, curry powder and mix very well.
Spoon the cauliflower 'rice' into the reserved pineapple skin. Top with avocado and more whole cashews, if desired.