Coconut, Cauliflower Rice with Grilled Asparagus and Teriyaki Tofu

Happy Sunday and Happy Fathers Day to all you dads out there!!

Due to being SUPER busy I have not been able to complete a recipe blog in a few weeks, but cooked up something worth sharing with you.

This coconut, cauliflower rice is a low calorie option to add to your cooking repertoire and goes well as a side, in a stir fry or by itself (just add carrots, peas or anything else to it!). Please Enjoy!

STEP 1 – Collect your ingredients. For this dish I used 1 whole head of cauliflower, 3/4 cup of light coconut milk, 2 spring onions, ground cinnamon, coconut oil, asparagus, tofu and teriyaki  marinade.

STEP 2 – Wash the cauliflower and dry before cutting it up into chunks. Grate the cauliflower so it resembles rice.

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STEP 3 – Using half a tsp. of coconut oil, sauté 2 chopped spring onions (white part) on low heat for about 5 minutes. Add a few dashes of cinnamon and stir through until fragrant.

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STEP 4 – Add the grated cauliflower and 3/4 cup of light coconut milk and stir through. Let sit on low – med heat for about 15 minutes until the coconut milk is absorbed (try not to stir too much as the cauliflower will become too soft).

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STEP 5 – Place the tofu and asparagus under the grill on low heat until cooked to your liking.

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STEP 6 – Once the coconut milk is absorbed, stir the cauliflower through and add salt/pepper to taste. Top the tofu with some teriyaki marinade and serve with the grilled asparagus. Top the cauliflower rice with some chopped spring onion (green, leafy part).

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Enjoy this different take on rice. Its a low calorie option and a light meal anybody can enjoy!

Until next time, eat well, smile and be kind to animals.

Amanda x

 

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