This cauliflower rice is packed with healthy proteins. It also makes use of the entire cauliflower, including the leaves so it reduces food wastage.  Those leaves are perfect for stir-fries and soups so don’t throw them away!

Cauliflower rice is the perfect option for those who are gluten-sensitive.  You can also add your spin to it and load it with other proteins like chicken, eggs, or keep it all-vegetarian.  I love also adding other spices like turmeric, garlic powder, and even paprika.

This dish will be your next favorite complete meal. Even my little boy loves it. Best part is that cooking time is under 20 minutes.

INGREDIENTS

1 head cauliflower, processed or grated into fine rice consistency

cauliflower leaves, chopped

1 medium onion sliced

2 cloves garlic, minced

Half red bell pepper, chopped

100 grams cooked prawns, de-shelled and de-veined

1 pack firm tofu

1-2 tablespoons tamari or low-sodium soy sauce

Salt and pepper to taste

2 tablespoons olive oil

METHOD

Take the tofu out of its package and place on a plate. Press another plate on top to drain out some of the moisture. Leave it overnight in fridge or at least about an hour or so.

Once tofu is ready, cut into cubes. Heat oil in a pan. And pan-fry them until golden and crisp. Set aside.

In a bigger pan or wok, saute the onions and garlic. Add the red peppers and cauliflower leaves, and cook for a minute or two. Add the cauli rice and cook for about 3-4 minutes. Pour the tamari and season as desired.

Add back into the pan the tofu and some cooked prawns. Cook for another minute or two. Serve warm.

Hope you enjoy this recipe!