Cauliflower Fried Rice

500g firm tofu

1 medium-sized head of cauliflower

2 tablespoons sesame oil, divided

1 tablespoon minced ginger

3 cloves garlic, minced

2 carrots, diced (about 1 cup)

1/2 cup peas, thawed if frozen

1/4 cup thinly sliced green onions

3 tablespoons cashews

3 tablespoons soy sauce

sesame seeds, for garnish

Method:

• Press and drain the tofu.

• Lightly crumble the tofu in a large bowl and set aside.

• Cut the cauliflower into florets, discarding the tough inner core, and pulse in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” Set aside.

• In a large wok, heat the sesame oil over medium heat.

• Add the ginger and garlic and lightly stir fry for 30 seconds – 1 minute until just golden brown and fragrant.

• Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in colour and cooked through.

• Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.

• Add in the carrots and sauté until tender, about 2 minutes.

• Stir the peas, and cauliflower “rice” into the wok, mixing the ingredients thoroughly.

• Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes.

• Stir in the cooked tofu, green onions, cashews and soy sauce.

• Garnish with sesame seeds, if desired.