Today's recipe was inspired the phenomenal cookbook, Nom Nom Paleo. Michelle Tam and Henry Fong created this gorgeous cookbook, along with their blog, when they decided to ditch the junkfood and go 100% Paleo with their two young children. The meals and dishes they came up with are highly creative, easy to prepare, and so delicious.
My recipe is a version of their Coconut Pineapple "Rice". The original recipe is simpler, contains fewer ingredients, and might be slightly quicker to throw together. Of course, I was not able to simply follow their recipe--I had to spruce it up a bit. Here's how I made mine:
1 large head of cauliflower, roughly chopped into florets
3 carrots, roughly chopped
5-6 leaves of fresh kale
2 heaping tablespoons coconut oil
Kosher salt, to taste
1/2 cup full fat coconut milk
1/4 cup pineapple juice (from canned pineapple)
5 slices of canned pineapple, diced (fresh pineapple would be great, too)
5 scallions, thinly sliced
Freshly ground black pepper, to taste
In a large food processor bowl, toss the cauliflower, carrots, and kale. Pulse until finely chopped into tiny bits. In a large skillet, melt coconut oil. Add the veggies and sprinkle with salt. Stir to coat with oil. Add coconut milk and pineapple juice. Cover and cook for about 10-15 minutes or until veggies are soft and tender. Add diced pineapple and scallions. Season with salt and pepper to taste. Tastes great either hot or cold. Serve with pulled pork, grilled salmon, or any protein you like! Makes about 8 servings.