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My First Ever Cauliflower Rice: Pineapple Fried Cauliflower Rice

I finally did it! I made and tried my first ever cauliflower rice. I have Becky to blame for it :) KIDDING!

When Becky of A Calculated Whisk asked if I'd like to receive a review copy of her new cookbook, I said sure! I'm amazed when my blogging friends create cookbooks, especially when they do their own photography. I can't imagine how much time and effort and dirty dishes such a big project would take. Becky's book, Paleo Planet, is a great gift for anyone who is interested in Paleo diet, or for anyone who enjoys delicious food with an international flare that also happens to be gluten free!

Becky Winkler's Paleo Planet is the first cookbook to take the paleo diet for a global spin, with recipes that represent the cuisines of East, South, and Southeast Asia, the Middle East and Europe, Latin America, the Caribbean, and of course the U.S. In 125 recipes, she proves just how creative and wide-ranging the tastes in paleo cooking can be. With the chicken chapter alone, Becky demonstrates this breadth and depth of flavors with Yu Hsiang Chicken and Eggplant, Indochinese Chile Chicken, Roast Chicken with Za'atar and Yogurt Sauce, Chiles Rellenos with Pepita-Avocado Crema, and Chicken Meatballs with Garlic-Kale Marinara. Beyond these and other main courses featuring meat and fish, there are chapters devoted to vibrantly flavored appetizers, soups, sides, and desserts.
I decided to make Pineapple Fried Cauliflower Rice but omitted chicken, which makes this a perfect Meatless Monday recipe!

Pineapple Fried Cauliflower Rice

Recipe © 2015 by Becky Winkler and Used By Permission of The Harvard Common Press

This paleo take on fried “rice” is much lighter than the original version, and has the perfect balance of sweet and savory flavors. For an extra special version, top it with some chopped crispy bacon.

Yield: 4 servings
Prep time: 20 minutes
Cook time: 20 minutes

1 medium head cauliflower
2 tablespoons plus 2 teaspoons ghee or coconut oil
2 large eggs, beaten
Flaky sea salt
Freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into very small pieces
1 small onion, finely chopped
3 small carrots, peeled and finely chopped
3 garlic cloves, minced
1 (1-inch) piece of ginger, peeled and grated
2 to 4 serrano chiles or other small chiles, seeded if desired, and minced
1 1/2 cups bite-size fresh pineapple chunks
3 scallions, trimmed and sliced
1/4 cup coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon unseasoned rice vinegar


1. Discard the large stems from the cauliflower and roughly chop the florets. Pulse the florets briefly in a food processor until they are about the size of grains of rice. You should get about 5 cups of riced cauliflower. Set aside.

2. Heat 2 teaspoons of the ghee in a large skillet over medium heat. Add the beaten eggs and cook without stirring until they are almost set, about 2 minutes. Sprinkle the eggs with a little salt and pepper, flip like a pancake, and cook for 30 seconds on the other side. Transfer the omelet to a cutting board and slice into thin strips.

3. Heat the remaining 2 tablespoons ghee in a very large skillet over high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook undisturbed until browned on the bottom, about 3 minutes, then turn over and brown on the second side, about 2 minutes. Use a slotted spoon to transfer the chicken to a plate.

4. Reduce the heat to medium-high and add the onion and carrots to the skillet. Stir-fry, scraping the bottom of the pan to remove any browned bits, until the vegetables are softened and starting to brown, 3 to 4 minutes. Add the garlic, ginger, and chiles and stir-fry for 1 minute. Stir in the riced cauliflower and stir-fry until the cauliflower no longer tastes raw but retains a bit of crunch, about 4 minutes. Next, stir in the pineapple and scallions. Return the chicken to the pan, add the omelet strips, and stir to distribute everything evenly.

5. Mix the coconut aminos, sesame oil, and rice vinegar in a small bowl. Add the sauce to the skillet. Stir-fry until the chicken and pineapple are heated through, about 2 minutes. Serve hot.

I will be honest with you: I was a bit nervous about how this dish will turn out. This was my first time cooking with coconut oil and coconut aminos. Not to worry: the directions could not have been more clear. I liked that Becky made a thin omelet and then cut it into strips instead of scrambling the eggs. I also was impressed that my final product looked exactly like the picture in the book!

I made half the recipe and it reheated well as leftovers. Will I forever forego rice? Of course not. But the use of cauliflower instead of rice is a technique I'll use in the future.

Disclosure: I received a copy of Paleo Planet but am not being compensated for this post. All opinions are my own.