Vegan Pineapple Cashew Cauliflower Rice

In this delectable, vegan pineapple cashew cauliflower rice, healthy cauliflower transforms into rice and mixes with crunchy cashews, sweet pineapple, and spices.

Ingredients

1 small head of cauliflower, riced (approximately 4 cups of cauliflower rice)
1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup diced pineapple (fresh or canned)
1/2 cup cashews, roughly chopped
2 tablespoons soy sauce or tamari (gluten-free option)
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Prepare the cauliflower rice by removing the leaves and core of the cauliflower. Chop the cauliflower into florets, then place them in a food processor. Pulse until the cauliflower resembles rice-like grains. Set aside.
Heat coconut oil in a large skillet or wok over medium heat.
Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent and fragrant.
Add the diced red bell pepper to the skillet and continue to sauté for a few more minutes until the pepper softens slightly.
Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Cook for about 5 minutes, stirring occasionally, until the cauliflower rice becomes tender.
Stir in the diced pineapple and cashews, then add soy sauce or tamari. Continue to cook for a few more minutes until the flavors are well combined and the pineapple is heated through.
Optional: Stir in nutritional yeast for a cheesy flavor.
Season with salt and pepper to taste.
Remove from heat and garnish with fresh cilantro, if desired.
Serve the pineapple cashew cauliflower rice as a main dish or as a side dish with your favorite vegan protein.