Cauliflower Fried “Rice” With Honeyglow® Pineapple


  • 1 Large Head Cauliflower
  • 1 cup Del Monte® Honeyglow® Pineapple, 1/2" cubes
  • 4 Large Eggs
  • 1/2 tsp. Fine Sea Salt
  • 3 tbsp. Vegetable Oil, divided
  • 1 Red Bell Pepper, seeded & cut into 1/2" pieces
  • 1/2 cup Green Peas, fresh or frozen
  • 1 tbsp. Soy Sauce or Tamari
  • Toasted Sesame Seeds, for garnish
  • 3 Green Onions, finely chopped
  • 1 tbsp. Oyster Sauce


  1. Break cauliflower apart into bite-sized florets. Pulse in batches in a food processor until chopped into small, rice-sized pieces, transferring each batch to a medium bowl. Set aside.
  2. In a medium bowl beat eggs with salt.
  3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil and swirl pan to coat. Add eggs to pan. As eggs cook, use a silicone spatula to push the set edges into the center, and tilt the pan to redistribute the uncooked egg. Once egg is set, transfer to a bowl and set aside.
  4. Add remaining 2 tablespoons oil to skillet. Add cauliflower and bell pepper to pan and cook until pepper is just tender, about 5 minutes. Add pineapple and peas and cook, stirring occasionally, 5 minutes more.
  5. Stir in cooked egg, soy sauce, and oyster sauce and stir to coat cauliflower.
  6. Serve topped with green onion and sesame seeds.



4 servings

Prep Time:

15 minutes

Cook Time:

15 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 270 Calories from Fat
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2.5g 13%
Trans Fat 3g 0%
Cholesterol 185mg 62%
Sodium 790mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 7g 25%
Sugars 10g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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