Pineapple Cashew Cauli-Rice

Recipe and Image by  Katie Kuykendall

Recipe and Image by Katie Kuykendall


  • 1 head of cauliflower, grated
  • 1 c. pineapple chunks
  • 1 c. cashews, toasted and chopped
  • 1/2 c. red bell pepper, finely diced
  • 1 c. grated carrots
  • 3 Tbsp. cilantro leaves + more for garnish
  • 1 egg, fried (optional)
  • 1 tsp. curry powder (optional)
  • 2 Tbsp. coconut oil (optional)

Sesame Dressing

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  • 1 tsp. ginger, grated
  • 1 garlic clove, grated
  • 2 tsp. local honey
  • 3 Tbsp. vinegar, rice or apple cider
  • 1 tsp. coconut aminos, soy sauce or tamari 
  • 3 Tbsp. coconut oil
  • 2 Tbsp. sesame oil

Preparation Instructions

  1. To make the dressing, add the ingredients to a small jar and shake vigorously until well combined. Set aside to let flavors meld.
  2. In a large bowl, add the cauliflower, pineapple, cashews, red bell pepper, carrots and cilantro leaves. Add your dressing and toss well to combine. 
  3. At this point, you have a delicious and healthy salad. If you want to take it one step further, you can have a stir-fry! 

To turn this salad into a stir-fry:

  1. In a large skillet, heat 2 Tbsp. of coconut oil over high heat.
  2. When the oil is piping hot, add the entire salad, dressing and all, to your pan with 1 tsp. curry powder and a pinch of salt.
  3. Stir and toss constantly for about 3 minutes, or until the ingredients are heated through and slightly brown on the edges. Add a fried, sunny side egg up on top and ENJOY!
Dan Nehring