2 cupsCauliflower Floretsgrated, chopped, or processed into ‘rice-size’ pieces
2tbspUnsweetened Coconut Flakes
1Fresh Pineapplecut into 12-1" pieces
1Zucchinisliced into 3/4″ thickness and cut in half
3tbspMango PasteTo make Mango Paste, soak 2 cups dried mango in 2 cups water overnight and process until smooth. Keep the paste in a fridge for up to 2 weeks.
1tbspStone Ground Mustard
1tspWhite Wine Vinegar
2-3tbspWater
¼tspAnti Inflammatory Adaptogen powder
¼tsp Matcha or Sencha Powder
Instructions
Grate, chop, or process cauliflower florets into small pieces, similar to rice. Add coconut flakes and stir. Microwave 1 minute. Stir again, and microwave another minute.
Skewer pineapple, red bell pepper, and zucchini, and repeat. Broil the skewers for 5 minutes. Flip them over and broil for 2 minutes more. Watch so they will not get burned too much.
Mix mango paste, mustard, white wine vinegar, and Anti-Inflammatory powder. Add water to make the consistency spreadable.
Serve the coconut cauliflower rice on a plate with the grilled pineapple skewers on top. Drizzle the mango mustard sauce over the shish kabob. Sift matcha or Sencha powder over the shish kabob.