Pineapple and cauliflower 'rice' salad

    40 min

    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.

    4 people made this

    Serves: 2 

    • 1/2 fresh pineapple
    • 1 head cauliflower, broken into florets
    • 50g broccoli florets, or to taste
    • 40g cashews
    • 1/4 red onion, roughly chopped
    • 10 leaves Thai basil
    • 1/2 lime
    • Himalayan pink salt to taste
    • 1/2 teaspoon curry powder, or to taste
    • 1/2 avocado - peeled, pitted and diced

    Prep:40min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. Spoon the cauliflower 'rice' into the reserved pineapple skin. Top with avocado and more whole cashews, if desired.

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