Asian Style Cauliflower Rice with Teriyaki Tofu

Serves 2

INGREDIENTS

• 1 medium cauliflower head

• 2 inch knob of ginger, finely grated

• 1 celery stalk, diced

• 1 medium onion, diced

• 1 large or 2 small spring onions, finely sliced ( the white + light green section)

• 200-300g of non GMO teriyaki tofu or plain, cut into smaller pieces

• 1 tbsp black sesame seeds

• 1 carrot, diced

• 1/2 cup of frozen peas

• 1/3 cup cashews or peanuts

• 1 tbsp olive oil for cooking

• Fresh or dried chilli

• Salt and pepper to taste

• Optional extras - tamari and/or tahini

METHOD

1. The easiest way to make cauliflower rice is to chop it into chunks and then blitz it in a food processor until fine. However if you don’t have one you can use a hand grater to grate it finely until it resembles rice. I also used the food processor to chop the onion and ginger (you can do these together) however if doing it by hand, finally dice the onion and grate the ginger.

2. Defrost the peas by transferring into a small bowl and pouring boiling water over it. Leave for a couple of minutes before draining,

3. Heat 1 tbsp of oil in a saucepan on medium heat. Add the onion, ginger, carrot and celery and cook until the onion softens and the ginger becomes fragrant.

4. Add the cauliflower rice, peas, chilli, salt and pepper and continue cooking until the cauliflower is soft and everything is mixed together.

5. Transfer the cauliflower rice into serving bowls and add on top the diced tofu a sprinkle of spring onion, nuts and sesame seeds.

6. Option to drizzle over some tamari and/or tahini for extra flavour

7. Serve and enjoy! This is delicious cold the next day too so make extra!