There are so many food ideas I want to try that inevitably it takes me longer to get to certain things than others. Case in point: Cauliflower “rice” arrived on the scene, at least on my radar, several months ago. It got added to the queue and was only finally made by me a week or so ago. I’ve said this before but if only there were more meals in the day (and time to make them…) so I could get to making all the creative recipes out there , as well as my own recipe ideas, faster!
Before anyone thinks I’m going on some carb-eliminating diet or something, I better just stop and say that I’m in no way cutting grains from my diet. Rice features in a good many of my meals and I have no problem with it at all- Make mine brown basmati though please . Sometimes, however, I’m simply in the mood for a more vegetable-centric meal.
To the cauiflower “rice” base I added plenty of other vegetables, including edamame, a favourite of mine, and also a great source of protein, so even without the grilled tofu on top you’ve got a fairly substantial dish. Simply seasoned with lots of ginger and garlic and a couple of splashes of tamari it’s a snap to put together too.
- (From Veganomicon)
- 1/2 400g/8oz Block Tofu, Drained, Pressed and cut into thin slices (I got 4 rectangles)
- 1/4 C Mirin
- 1-1/2Tbsp Tamari
- 1 Tbsp Brown rice vinegar
- 1/2 Tbsp Sesame oil
- 1/2 tsp Sriracha chili sauce
- 1/2” Pc fresh ginger, chopped into large chunks (for flavouring the marinade)
- 1 Clove garlic, smashed (for flavouring the marinade)
- 1 Small head cauliflower
- 1 Tbsp Coconut oil
- 2 Lg cloves garlic
- 1 Tbsp Minced fresh ginger
- 1 Red pepper, diced
- 3/4 C Frozen edamame
- 1/2 C Corn
- 2 Tbsp Tamari
- 3 Spring/Green Onions, thinly sliced
- Fresh coriander, for garnish
- Mix all listed ingredients for the tofu, except tofu itself, in a large, shallow dish. Lay slices of tofu in the marinade and leave for 30 minutes, flipping tofu halfway through.
- While marinating prepare the vegetables. Using a food processor, pulse cauliflower florets until you get a rice-like texture, or alternatively chop finely. I got 4 cups of rice. Set aside.
- On a hot grill pan, lightly brushed with oil, grill tofu for 3 minutes on 1 side, then flip and cook for a further 2 minutes. Using tongs gently press tofu into the grill ridges, to get nice dark lines. Move to a chopping board and cut each piece diagonally into 2 triangles.
- While tofu is cooking, heat oil in a wok or large pan until very hot, toss in ginger and garlic and cook, stirring, for a couple of minutes.
- Add red pepper and edamame and continue to cook for a further 2 minutes until pepper is beginning to soften, then add corn and cauliflower and mix together well.
- After another 2 minutes, drizzle the tamari over and stir through the spring onion (reserving a small amount for garnish). Continue to cook for another minute until everything is heated through. Sprinkle over reserved spring onions and fresh coriander.
- Spoon onto individual plates or bowls and top with a few triangles of the grilled tofu.
There have been lots of internet food trends which haven’t been hits in my kitchen but I’ll definitely do the cauliflower rice thing again.
Are there any food trends which have stuck with you?
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