A bright, plant-based dish featuring pineapple, cauliflower rice, edamame, and fresh vegetables in a flavorful stir-fry.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium head cauliflower, riced (about 5 cups)
02 - 1 cup pineapple, diced (fresh or canned, drained)
03 - 1 cup shelled edamame (thawed if frozen)
04 - 1 red bell pepper, diced
05 - 4 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 medium carrot, diced
08 - 1/2 cup peas (fresh or frozen)
→ Sauces & Seasonings
09 - 3 tablespoons tamari or soy sauce (gluten-free if needed)
10 - 1 tablespoon toasted sesame oil
11 - 1 teaspoon fresh ginger, grated
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon sriracha or chili-garlic sauce (optional, to taste)
14 - Salt and black pepper, to taste
→ Garnishes
15 - 2 tablespoons roasted cashews or peanuts, roughly chopped
16 - 2 tablespoons fresh cilantro or basil, chopped
17 - 1 lime, cut into wedges
# How To Make:
01 - Remove leaves and core from cauliflower, then pulse florets in a food processor until rice-sized pieces form.
02 - Heat toasted sesame oil in a large nonstick skillet or wok over medium-high heat until shimmering.
03 - Add minced garlic, grated ginger, and white parts of sliced green onions. Sauté for 1 minute until fragrant.
04 - Add diced carrot and bell pepper. Stir-fry for 2 to 3 minutes until slightly softened.
05 - Add riced cauliflower, stirring well. Cook for 4 to 5 minutes, stirring frequently, until just tender but not mushy.
06 - Stir in peas, edamame, and diced pineapple. Cook for 2 to 3 minutes until heated through.
07 - Pour in tamari, rice vinegar, and sriracha if using. Toss all ingredients to coat evenly. Season with salt and pepper as needed.
08 - Remove from heat. Stir in green parts of green onions and half the chopped cilantro.
09 - Transfer to serving bowls. Top with chopped cashews or peanuts, remaining cilantro, and lime wedges.
