It is getting darker sooner and if you live in Ontario, Canada, it is significantly colder. I don’t know about you, but when it starts to get like this, I lose motivation in many areas of my life including cooking. In addition to the aforementioned bummers, there are renovations in my house which tends to cause even more disruption with my creativity. I was finding it harder not to just shut down and turn to Netflix but recently, I started to kick my own ass and get into the gym more as well as create some new foodie goodness.

So without further adieu, I bring you this cauliflower rice bowl. It is saucy, warm, low cal and super quick to whip up.

Cauliflower “rice” is quickly becoming one of my favourites. It’s easy to cook and a good option to sub in the place of regular rice if you’re in a caloric deficit. For this particular recipe, I used a bagged version for convenience (shout out Fortino’s). If you are grating it yourself, I do strongly suggest grating a bulk quantity and storing it for easy access, as grating the cauliflower can get pretty hectic (no seriously, picture tiny pieces of cauliflower breaking off and flying everywhere). Another thing to remember if you’re grating it yourself, is to place it all in a kitchen cloth afterward and squeeze out the excess moisture before frying it up- a crucial step.

My other favourite thing about this comfort goodness was the tofu, but more specifically, the sauce that I made for the tofu. It is sweet, spicy and sticky perfection that packs a flavourful punch and is kind of what makes this bowl so great.

All in all, the total cook time is approximately 10-15 minutes and prep time should take about 5 minutes.

A helpful hint to make prep easier: strain tofu in advance and keep it in the fridge/ prep vegetables for the next few days so they’re easily accessible for all of these quick bites!

Enjoy!

Print Recipe

Cauliflower "Rice" Comfort Food

Saucy, warm, low cal and super quick to whip up. 

Cuisine

Asian

Prep Time

5

Cook Time

15

Servings

Ingredients

• 1/2 Bag Cauliflower "rice"
• 1 Green onion
• 1 Carrot shaved
• 1/2 Package Mushrooms
• 1 Zucchini sliced
• 1/4 Block Tofu
• Olive Oil and/ or Coconut Oil

Sweet and Spicy Sauce

• 3 tbsp Maple Syrup
• 2 tbsp Sriracha
• 2 tbsp Soya Sauce
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Sesame Oil

Garnish (optional)

• Sesame Seeds

Cuisine Asian Prep Time 5 Cook Time 15 Servings Ingredients 1/2 Bag Cauliflower "rice" 1 Green onion 1 Carrot shaved 1/2 Package Mushrooms 1 Zucchini sliced 1/4 Block Tofu Olive Oil and/ or Coconut Oil Sweet and Spicy Sauce 3 tbsp Maple Syrup 2 tbsp Sriracha 2 tbsp Soya Sauce 1 tbsp Apple Cider Vinegar 1 tbsp Sesame Oil Garnish (optional) Sesame Seeds

Instructions

1. Cut 1/4 block of tofu and then cut in half. Place between paper towel and leave a stack of plates or something heavy on top to strain while you prep your veggies.
2. Prepare shaved carrot, green onion, zucchini and mushroom.
3. Heat a pan for the cauliflower rice and a separate pan for the veggies, both on medium-high heat. For the veggies, start by frying the zucchini first, then add mushrooms and then add shaved carrot last as it cooks the fastest. Stir both the veggies and cauliflower rice often and use salt and pepper on each as needed. Add green onion to cauliflower rice as it begins to brown.
4. Once the cauliflower and veggies begin to brown, heat coconut oil on medium-high in another pan, remove tofu from paper towel and cut into 1 inch cubes. Fry up the tofu, flipping often to brown each side. While tofu cooks, prepare your sauce and set aside until the tofu is browned and crispy on all sides. Once tofu is crispy, add sauce and turn off heat. Stir to coat all sides.
5. Combine all cooked ingredients in a bowl, top with sesame seeds and enjoy!

Recipe Notes

1. A helpful hint to make prep easier: strain tofu in advance and keep it in the fridge/ prep vegetables for the next few days so they're easily accessible for all of these quick bites!
2. The tofu sauce will thicken once the heat is turned off, so stir it up again to coat evenly