Cook: 20 minutes

Serves: 4

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Place cauliflower florets in the food processor and pulse until fine and looking like rice grains. Set aside
In a large non-stick frying pan, heat up the oil and sauté the shredded carrots, garlic, grated ginger and a good pinch of salt.
Toss well and cook over medium heat for 5 minutes, stirring occasionally.
Add the cauliflower “rice” vegetable stock powder and a pinch of salt. and mix well.
Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set aside.
In the same frying pan, cook the pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes, until it starts to caramelize, stirring constantly.
Add the pineapple, vegetables, parsley, courgette and cauliflower, toss well and garnish with cashews. Serve hot, warm or cold.

Ingredients

Name: Pineapple and cashew ‘rice’ salad
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 600g cauliflower, cut into small florets 1 tbsp vegetable oil 200g courgettes, spiralized or peeled into ribbons 2 carrots peeled and grated 1 clove garlic, peeled and finely chopped 2 tbsp peeled and grated ginger ½ tsp salt 100g raw cashews, roasted and chopped 1 tbsp vegetable stock powder mixed with 2 tbsp boiling water 150g fresh pineapple, peeled, cored and finely cubed 1 tsp brown sugar, maple syrup or honey 30g parsley, chopped Garnish: 2 tbsp roasted cashews nuts

600g cauliflower, cut into small florets

1 tbsp vegetable oil

200g courgettes, spiralized or peeled into ribbons

2 carrots peeled and grated

1 clove garlic, peeled and finely chopped

2 tbsp peeled and grated ginger

½ tsp salt

100g raw cashews, roasted and chopped

1 tbsp vegetable stock powder mixed with 2 tbsp boiling water

150g fresh pineapple, peeled, cored and finely cubed

1 tsp brown sugar, maple syrup or honey

30g parsley, chopped

Garnish:

2 tbsp roasted cashews nuts

Pineapple and cashew ‘rice’ salad

Ingredients

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