Cauliflower Coconut Rice

1. To “rice” the cauliflower chunks, pulse in a food processor until they turn into small, rice like pieces, 20-25 pulses. (Do this in two batches. Don’t overcrowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.) Alternatively, grate with a cheese grater.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the shallot or onion and cook, stirring, until translucent, 2-3 minutes.
4. Add riced cauliflower, coconut milk and salt mix thoroughly.
5. Cover and cook on low heat until the rice has absorbed the coconut milk and the cauliflower is tender, about 10 minutes.
6. Prepare the ingredients for the Pumpkin Cashew Curry while it’s cooking.
7. Scrape up any brown bits from the bottom of the pan and mix into the rice.
8. Mix in cilantro. Taste to adjust salt and add pepper.
9. Let sit while you cook the Pumpkin Cashew Curry.

Pumpkin Cashew Curry

1. To roast the cashews, heat a small skillet over medium-low heat. Add the cashews. Cook the cashews until they take on a golden color on the flat sides, 8 to 10 minutes, stirring regularly. This is optional, it makes the cashews crunchier.
2. Heat coconut oil in a large sauté pan on medium heat.
3. Add onions and sauté 3 minutes until they begin to soften.
4. Add garlic and spices. Mix to distribute the spices.
5. Add chicken or chickpeas and stir to coat with the spices.
6. Add coconut milk and pumpkin. Stir to combine.
7. Bring to a simmer.
8. Add broccoli and cook for 2 minutes until the broccoli is crisp-tender and the chicken is cooked through (if using).
9. Add peas and stir to combine.
10. Turn off the heat, top with cashews and cilantro if using.
11. Serve with cauliflower coconut rice.