It wasn’t until we gave up rice through going Paleo that I realized how much I actually love it in so many ways. Indian Basmati tastes like toasted butter, Chinese brown has a subtle nuttiness, and Thai pineapple fried rice is a complex meal in itself. Initially, it was difficult for me to find acceptable substitutes and for the most part, I just stopped searching. It seemed easier to just have extra yellow curry instead of supplementing with rice – until I discovered the wonders of a cheese grater and a $1.99 head of cauliflower.

This recipe is super simple to make, can be done well in advance (and I mean days in advance – think week-long lunch prep), and is pretty much a global crowd-pleaser. It can be customized by changing the vegetables with the seasons and even using variations of cauliflower (did you know it comes in more than just white?). Serve it with your next batch of curry and your family will wonder why you didn’t think of it sooner.

Yield: 6 servings

Ingredients:
2 large heads cauliflower, leaves removed
2 T. avocado oil
2 carrots, small diced
1 large onion, small diced
2 cups diced pineapple
4 ea. green onions, sliced thinly (I reserve some of the tops for garnish)
3 ea. eggs, whisked
1 T. coconut aminos
salt & pepper, to taste

Method:
1. Grate both heads of cauliflower on the large holes of a cheese grater. It might be a little messy, but that can be controlled by grating directly into a large bowl.
2. Heat up 1 T. of the avocado oil in the largest skillet you own on high heat, until it shimmers.
3. Add the carrots, onions and pineapple to the skillet. Sauté until the onions are translucent, the carrots have a bit of color, and the pineapple has started to caramelize. Remove from pan and reserve.
4. Add the remaining 1 T. of avocado oil into the same skillet and heat until it shimmers.
5. Add the cauliflower to the skillet and sauté until it is slightly brown, about 5 minutes.
6. Add the green onions and egg, cooking just until the egg is cooked through (about 30 seconds).
7. Add the carrot mix back to the skillet. Season liberally with the coconut aminos, salt and pepper.