Pineapple Cauliflower Rice
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Keyword: cauliflower, cauliflower rice, pineapple
Author: Dina Deleasa-Gonsar
- 12 ounces riced cauliflower (if you have frozen you can use that as well)
- 1 tablespoon butter
- 1 garlic clove, chopped
- 1 1/4 cups pineapple, chopped (if using canned drain them first)
- pinch of brown sugar (optional)
- 1 teaspoon sesame oil
- green onions, chopped
- 1/8 teaspoon Chinese five spice powder
- 1/4 teaspoon kosher salt
- 1/4 cup water
Sauce:
- 2 tablespoons hoison sauce
- 1 teaspoon olive oil
- 1/2 teaspoon cider vinegar
- onion powder
In a large saute pan with high sides melt the butter, then add the pineapple along with the brown sugar, stir to incorporate. Let the pineapple saute and caramelize for about 4 minutes.
Add the teaspoon of sesame oil and garlic, saute another two minutes.
Add the riced cauliflower to the pan along with the water. Season with Chinese five spice powder and salt. Stir gently to incorporate.
Lower the heat and cover for 3-4 minutes.
After the rice has steamed a bit remove the cover. Add the green onions and fold in sauce. Stir to combine.
Serve as a side dish. Or add flaked salmon, or browned turkey meat to make a main dish!