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Ambra Torelli
Course Thai


  • 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


  • 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.
  • 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.
  • Still using the food processor, pulse together the broccoli, onion, cashews and basil and add this mixture to the bowl.
  • Squeeze the lime over the cauliflower rice mixture, add in salt and curry and mix very well.
  • Transfer the mixture in the pineapple shell and top it with diced avocado and some more whole cashews.