Pineapple Cashew Cauliflower Rice with Coconut Milk
Skip the carbs with this super yummy and totally easy Pineapple Cashew Cauliflower Rice with Coconut Milk.
Servings: 6 servings
Add the coconut oil to a large skillet over medium high heat. Once hot add the diced shallots and sauté until soft and lightly brown. Add the minced ginger and salt and stir, cooking for one minute more.
Mix in the riced cauliflower with the shallots and ginger and stir to combine. Reduce heat to medium and cook for for 2-3 minutes, stirring constantly.
Stir in the coconut milk and mix well. Continue to cook the cauliflower rice for an additional 4-5 minutes.
Mix in the freshly chopped pineapple and cashews and cook to desired doneness.
Remove from heat and garnish with fresh chopped cilantro and red chili flakes.
Calories: 207kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Sodium: 443mg | Potassium: 712mg | Fiber: 4g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 98.4mg | Calcium: 56mg | Iron: 2.6mg