Turmeric Pineapple Cauliflower Fried Rice
Ingredients
- 1 small head cauliflower, cut into florets
- 1 can chickpeas, drained, rinsed, and dried
- 1 tbsp evoo
- 1 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 c basmati rice, cooked to package
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 c spinach
- 1 c green peas
- 2 tbsp coconut aminos
- 1 lemon, juiced
- 1 tbsp sriracha or chili garlic sauce
- handful of cilantro, chopped
- 1/2 c pineapple, chopped
Preparation
Add cauliflower and chickpeas to a large bowl. Drizzle lightly with EVOO and all seasonings. Toss to coat and spread on 2 parchment lined baking sheets. Roast for 20 min in a 400 degree oven
Meanwhile, prepare rice. Cook for about 3-5 min less then recommended since you’re also going to sauté it with veggies
In a large cast iron skillet sauté onion, garlic, and ginger in a little bit of coconut oil until tender. Add in spinach, peas, and rice and heat through. Season with coconut aminos, lemon juice, and chili garlic sauce
Remove roasted cauli and chickpeas from oven and add to skillet. Stir to combine and add in pineapple and cilantro
