This dish is the great because it’s full of veg, protein and healthy fats. Cauliflower rice is a delicious low carb alternative to rice, but still does the job of filling you up.
coconut cauliflower rice
- 1 large cauliflower
- 4 tbs desiccated coconut
- 1-2 tbs coconut oil
- salt & pepper
- 1 packet of firm/semi-firm tofu (I drain the liquid and then cover it in paper towel to absorb more moisture), cut into triangles (or mock chicken is also nice in this recipe)
- corn flour for dusting tofu in
- olive oil for deep frying
- mixed veg of choice (e.g. 4 large mushrooms, 1 broccoli head, 1 large carrot, 1 small capsicum & a small bunch baby spinach leaves is enough for 3-4)
- 1 onion
- 4 cloves garlic
- 1 tsp white pepper
- 1 tsp black pepper
- pinch chinese 5 spice (optional)
- slug of chinese rice wine
- fresh coriander
- 1.5 tbs nut butter/peanut butter
- 1.5 tbs tahini
- 3 tbs tamari
- 1 tbs (sweet) chili sauce
- pinch coconut sugar (optional)
- 1/4-1/2 cup water
For the rice, break cauliflower into florets and add to a food processor. Process until the size of rice grains. Melt coconut oil in a large saucepan. Fry cauliflower for about 7 minutes, stirring often. Add seasoning and coconut and fry a further few minutes until lightly browned.
Combine sauce ingredients and stir until smooth. Add more water for a lighter sauce, but for more intensity you might want to add more nut butter and/or tahini.
For the stir fry, deep fry corn flour-coated tofu until lightly browned (unless using mock chicken, in which case just stir fry it with the veg). Stir fry veg in coconut or olive oil, add onion, garlic and seasonings and fry a further minute or so. Add rice wine, followed by tofu and sauce.
Serve on lettuce leaves with fresh coriander.