1tablespoongrapeseed oil or canola oilplus 1 teaspoon
2cupspineapple tidbits from one 20-ounce can or diced fresh pineapple, drained if canned
1large bell peppercored and diced (about 3/4 cup)
2medium carrotspeeled and diced (or substitute any other veggie you enjoy)
3green onionssliced, plus additional for serving
2tablespoonslow-sodium soy sauceor tamari to make gluten free
2teaspoonsSriracha sauceor garlic chili paste also called sambal oelek, plus additional to taste*
Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.
In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.
Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes.
Stir in the edamame, green onions, and garlic and cook until fragrant, 30 seconds to 1 minute.
Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.
*I kept the spiciness level of the recipe as written fairly mild, so feel free to add extra chili sauce if you wish.
TO STORE: Refrigerate cauliflower rice in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze cauliflower rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the rice may change a bit once thawed, but it will still be tasty.