Ingredients
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For the cauliflower rice:
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1 large head of cauliflower (about 2 pounds)
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Salt to taste
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Coconut oil or avocado oil, for roasting
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For the sauce:
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1/4 cup low-sodium tamari or soy sauce
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1 tablespoon apple cider vinegar
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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2 green onions, thinly sliced (white and light green parts only)
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1 small red bell pepper, cored and seeded, roughly chopped
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1 jalapeño pepper, stemmed and seeded if desired, minced
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2 tablespoons brown sugar
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1 tablespoon cornstarch
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For the toppings:
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1 cup frozen edamame (thawed), shelled and drained
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1 cup cherry tomatoes, halved
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½ cup slivered almonds, toasted
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¼ cup crumbled firm tofu, seasoned with salt and black pepper
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¼ cup cilantro leaves, chopped
Directions
Subtitle: A Delicious and Budget-Friendly Gluten-Free, Grain-Free, High-Protein Meal Inspired by Authentic Thai Cuisine
Ingredients:
For the cauliflower rice:
1 large head of cauliflower (about 2 pounds)
Salt to taste
Coconut oil or avocado oil, for roasting
For the sauce:
1/4 cup low-sodium tamari or soy sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 green onions, thinly sliced (white and light green parts only)
1 small red bell pepper, cored and seeded, roughly chopped
1 jalapeño pepper, stemmed and seeded if desired, minced
2 tablespoons brown sugar
1 tablespoon cornstarch
For the toppings:
1 cup frozen edamame (thawed), shelled and drained
1 cup cherry tomatoes, halved
½ cup slivered almonds, toasted
¼ cup crumbled firm tofu, seasoned with salt and black pepper
¼ cup cilantro leaves, chopped
Instructions:
Step 1: Prepare the cauliflower rice
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Rinse the cauliflower under cold water, then pat dry with paper towels.
Cut the cauliflower into florets, making sure they are all similar in size. Toss the cauliflower florets with a few tablespoons of coconut oil and spread them evenly on the prepared baking sheet. Sprinkle generously with salt.
Roast the cauliflower for about 25 minutes, tossing halfway through, until golden brown and tender. Remove from the oven and set aside to cool slightly.
Step 2: Make the sauce
While the cauliflower is roasting, prepare the sauce. Whisk together the tamari, vinegar, garlic, ginger, green onions, red bell pepper, jalapeño, brown sugar, and cornstarch in a small bowl. Set aside.
Step 3: Assemble the bowls
Place the cooked cauliflower rice in a large mixing bowl. Pour the prepared sauce over the top and toss everything together well. Add the edamame, cherry tomatoes, almonds, tofu, and cilantro. Mix again.
Serve immediately as a complete meal, or pack each serving in individual containers for lunches throughout the week!
Note: This recipe serves 4. Each serving contains approximately:
Calories: 450 | Carbs: 15g | Fat: 25g | Protein: 20g
Steps
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1
Done
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Step 1: Prepare the cauliflower rice |
|
2
Done
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Step 2: Make the sauce |
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3
Done
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Step 3: Assemble the bowls |
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4
Done
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Each serving contains approximately: |
