I love rice. Guess what’s not apart of the Whole 30 program? Yeah, RICE.

Well meet my new, favorite form of “rice” featuring CAULIFLOWER! If you aren’t a fan of cauliflower, I encourage you to keep trying! Really try to transform the ingredient. Yeah, if you throw it in a raw salad – you probably won’t like it. If you toss it with olive oil, salt & pepper and bake it – you still probably won’t be all that impressed by it. Be innovative and find out ways to appreciate healthy, organic foods. Start with this killer recipe and make you some faux rice ;)

WARNING! You will need, need, need a food processor to create this cauliflower rice goodness. Otherwise you’ll have to chop by hand and I promise you will have cauliflower confetti all over your kitchen. I highly recommend the one that has changed my life forever, find it here! It’s one of the most inexpensive, yet high-quality food processors you’ll ever find. I use it weekly, it’s a great appliance to have!

for the salmon:
1/2 cup cashews, crushed/pulverized as much as possible
1 tablespoon sesame seeds
salt & pepper
2 salmon filets
coconut oil

for the slaw:
1 small cucumber, spiralized and squeezed dry with paper towels
1 carrot, spiralized
3/4 cup purple cabbage, shredded
1 tablespoon apple cider vinegar
1 tablespoon toasted sesame oil (Trader Joe’s has the best!)
EVOO
salt & pepper

for the cauliflower rice:
1/2 head cauliflower, finely chopped using food processor
1 tablespoon lemon juice
1 tablespoon coconut aminos
2 tablespoons coconut milk
2 teaspoons fresh ginger, minced
2 large garlic cloves, minced
half of a fresh pineapple, cubed
coconut oil
salt & pepper
1/4 cup fresh parsley, chopped (save some for garnish if desired)
1/4 cup green onion, chopped (save some for garnish if desired)

1. In a skillet over medium high heat, add all the ingredients for the cauliflower rice EXCEPT the pineapple and parsley. Cook or about 7-8 minutes or until cauliflower is cooked through. Set aside.
2. In that same skillet, add coconut oil and turn up heat to high. Cook pineapple for about 3-4 minutes or until slightly browned. Combine with cauliflower rice and chopped parsley. Keep aside.
3. Pat salmon dry with paper towels, dredge in cashew/sesame mixture
4. In the same skillet, heat and coconut oil on medium high heat. Cook dredged salmon about 2 minutes per side or until
5. Combine ingredients for the slaw and mix with your hands, add more or less EVOO or vinegar depending on your own personal palette/preference :)
6. Plate cauliflower pineapple rice, then add salmon, top with slaw and garnish with green onion and additional fresh parsley