Coconut cauliflower rice bowl

Coconut cauliflower rice bowl

Tags

Vegan
bowl

Cook

Ingredients

  • 1 block tofu
  • 1–2 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 tbsp cornflour
  • 1 head cauliflower, riced
  • 1 cup coconut milk
  • ½ cup dessicated coconut
  • 2 tsp garlic powder
  • ½ tsp salt
  • ½ cup chopped coriander
  • ½ light coconut milk
  • 5 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 cloves garlic
  • 1 tbsp sweet chilli sauce
  • 2 tsp rice wine vinegar
  • 1 broccoli, steamed
  • 1 cup julienned carrot
  • 1 red pepper, finely sliced
  • 4 handfuls greens of chopped spinach or kale
  • Sesame seeds

Steps

  1. Drain and press the tofu and preheat the oven the 200°C.
  2. Cube the tofu and toss with soy sauce, garlic powder, black pepper and cornflour.
  3. Bake on a lined tray for 25 minutes or until golden brown, flipping halfway.
  4. Add the riced cauliflower to a pan and stir in the coconut milk, garlic powder and shredded coconut.
  5. Cook over medium to high heat for 5-10 minutes until tender and fragrant. Stir in the chopped coriander.
  6. Steam the broccoli in the microwave.
  7. Add the sauce ingredients to the blender and blend until smooth.