As most of you know, we just welcomed our second son into the world and our family. I have invited some of my favorite bloggers to share guest posts with us every Friday for the next couple of months while I decrease my workload and focus on integrating our newest little person into our family.
Be excited because not only are these amazing bloggers to discover but they will be sharing some pretty fabulous Real Food recipes, kitchen tips and tricks and even crafts!
Today, we welcome Faith from An Edible Mosaic and Healthy Sweet Eats. Faith is an accomplished cookbook author, photographer, lover of world travel and of course – food enthusiast! She chronicles her International Favorites and updated American Classics with an emphasis on seasonal food on An Edible Mosaic. On her new site, Healthy Sweet Eats, she is sharing exactly that – desserts that you don’t have to feel guilty about eating with a real foods focus.
Check out Faith’s first cookbook here – An Edible Mosaic: Middle Eastern Fare with Extraordinary Flare.
Thank you so much Faith – I can’t wait to try this dish!
One of the things I love most about Alyssa’s blog is her eclectic range of recipes. I’m a sucker for Indian food, and I speak from expexperience when I say that her Bloomin’ Indian-Spiced Cauliflower and Indian-Spiced Chicken Wraps + Curry Mayo are both fabulous recipes that should be in any Indian food-lover’s repertoire. Thai food is another favorite of mine, and I know Alyssa is a big fan as well; I thought a Thai dish would be perfect to share on her blog!
When my husband and I go out for Thai, we’re both pretty predictable: he’ll get fried rice and I go for some kind of curry (usually Massaman) or noodle dish.
Thai food calls for balanced flavors between sweet/sour/spicy/salty. In this recipe, sweet comes from pineapple, sour comes from vinegar, spicy comes from chili peppers’ heat and a variety of different spices, and salty mainly comes from coconut aminos and fish sauce. It’s a combo that you can’t go wrong with.
Full of whole foods and real ingredients, Thai food lends itself particularly well to the paleo lifestyle. Here I made a cauliflower “rice” version of Thai Pineapple Fried Rice. Leftover cooked chicken (or a rotisserie chicken) works great in this recipe, and ensures that this meal comes together quickly enough for weeknight dinner. And heads up, if you happen to have some of Alyssa’s Cauliflower “Rice” in the freezer, this dish is the perfect use for it.
- To enjoy this recipe during a Whole30, be sure to use coconut aminos (in place of Tamari) and coconut vinegar (in place of rice vinegar).
Did you make this recipe? Please give it a star rating below!
Thai Pineapple Fried Cauliflower Rice with Chicken from An Edible Mosaic
- 2 pounds head of cauliflower, cut into large florets
- 3 tablespoons coconut oil
- 1 red bell pepper chopped
- 1 medium yellow onion diced
- 2 shallots minced
- 20 ounce can pineapple in juice, drained well
- 4 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1-3 Thai chili peppers or 1-3 teaspoons crushed red pepper flakes more or less to taste
- 1 tablespoon coconut aminos or tamari sauce
- 1 tablespoon rice vinegar or coconut vinegar
- 2 teaspoons fish sauce
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground fenugreek
- 3 cups cooked cubed chicken (a rotisserie chicken is perfect for this)
- 1/2 cup minced fresh cilantro leaves or fresh parsley
- 3 scallions green and white parts, thinly sliced (for garnish)
- Add the cauliflower florets to a medium to large-sized saucepan. Cover the cauliflower completely with water, then put a lid on the saucepan and bring to a boil over high heat. Once boiling, turn the heat down a bit and cock the lid so it doesn't boil over. Cook until the cauliflower is fork-tender but not mushy, about 3 to 4 minutes. Drain well and cool slightly.
- Add half the cooked cauliflower florets to a food processor and pulse until the cauliflower is chopped into very small pieces (about the size of rice), but not completely pureed, scraping down the sides as necessary. Transfer the chopped cauliflower to a bowl and process the rest of the florets the same way.
- Heat the coconut oil in a large, deep skillet over medium-high heat. Once hot, add the red bell pepper, yellow onion, and shallot, and cook 5 minutes, stirring occasionally.
- Add the pineapple, garlic, ginger, chili pepper, coconut aminos, vinegar, fish sauce, salt, coriander, black pepper, turmeric, cumin, and fenugreek, and cook 2 minutes, stirring occasionally.
- Add the cauliflower “rice” and chicken, and cook 3 to 5 minutes, stirring occasionally. Stir in the cilantro.
- Transfer to a serving platter, sprinkle the scallion on top, and serve.
What’s your favorite Thai dish?
P.S. Thank you so much for having me here, Alyssa! And huge congrats on the beautiful addition to your family. xoxo, Faith
Faith Gorsky is the blogger behind www.AnEdibleMosaic.com where she shares her eclectic recipe mix of international favorites and updated American classics. Faith married a Middle Eastern man and wholeheartedly embraced his cuisine and culture; she frequently shares her Middle Eastern-inspired recipes on her blog. Faith’s cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, is a true celebration of Middle Eastern food. She has been featured by various publications, including All You, Cooking Light, Cosmopolitan, Country Living, Eat Well 101, Fox News Magazine, HuffPost Taste, Livestrong, Parade, RedBook, SELF, Shape, The Jerusalem Post, and The Kitchn. Faith loves leafy greens and dark chocolate, and could probably live off Chicken Makhani.