• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

4 to 6 Servings

• 1 large (2 lbs) head of cauliflower, cut into large florets
• 3 tablespoons coconut oil
• 1 red bell pepper, chopped
• 1 medium yellow onion, diced
• 2 shallots, minced
• 1 (20 oz) can pineapple in juice, drained well
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1-3 Thai chili peppers or 1-3 teaspoons crushed red pepper flakes (more or less to taste)
• 1 tablespoon coconut aminos (or tamari sauce)
• 1 tablespoon rice vinegar (or coconut vinegar)
• 2 teaspoons fish sauce
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground fenugreek
• 3 cups cooked, cubed chicken (a rotisserie chicken is perfect for this)
• 1/2 cup minced fresh cilantro leaves (or fresh parsley)
• 3 scallions, green and white parts, thinly sliced (for garnish)

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