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  • Author: Ambra Torelli


  • 1 yellow Cauliflower
  • ½ fresh Pineapple
  • 10 leaves of Thai Basil
  • ¼ cup of Cashews
  • 2 Broccoli Florets
  • ¼ Red Onion
  • ½ Avocado
  • ½ Lime (juice)
  • Himalayan salt
  • Curry Powder


  1. Remove the pulp from the pineapple shell. Dice the pineapple in small pieces and transfer them into a bowl to which you’ll add any juice that remain in the pineapple shell.
  2. To prepare the cauliflower rice, break the cauliflower into florets, cut them into smaller pieces and put half of them in a food processor and pulse until finely chopped. Transfer the first batch of ‘caulirice’ in the bowl and pulse the remaining florets.
  3. Still using the food processor, pulse together the broccoli, onion, cashews and basil and add this mixture to the bowl.
  4. Squeeze the lime over the cauliflower rice mixture, add in salt and curry and mix very well.
  5. Transfer the mixture in the pineapple shell and top it with diced avocado and some more whole cashews.
  • Category: Thai
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