Cauliflower rice with tofu mushrooms and greens
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 0.25 head cauliflower
 1 tsp butter, or to make it vegan/ dairyfree, use any other high quality fat with a high smoke point of your choice (coconut oil, avocado oil)
 1 tbsp extra virgin olive oil or any other high quality oil of your choice (doesn't have to have a high smoke point as we will use it after cooking): avocado, coconut, hemp, flax
 0.50 onion, diced
 1 clove garlic, minced
 100150 organic extra firm tofu, drained and diced
 0.50 cup sliced mushrooms
 1 pinch herbal or Himalayan sea salt
 1 cup bok choy or spinach
Optional
 3 cherry tomatoes
 1 tsp fresh or dried basil
1

Place the cauliflower into a food processor, or grate on a box grater until size resembles rice grains. Place in a pan with a small dash of water and cook on low heat until softened. Drain any remaining water and place on a towel to remove as much liquid as possible.

2

Heat up some butter in a pan at medium heat. Add onion and sauté until golden. Add garlic, mushrooms, tomatoes, tofu and bok choy with a dash of water, basil and a pinch of Himalayan or herbal salt. Sauté until soft, approximately 5 minutes.

3

Place both on a plate and drizzle the oil over it.

Ingredients

 0.25 head cauliflower
 1 tsp butter, or to make it vegan/ dairyfree, use any other high quality fat with a high smoke point of your choice (coconut oil, avocado oil)
 1 tbsp extra virgin olive oil or any other high quality oil of your choice (doesn't have to have a high smoke point as we will use it after cooking): avocado, coconut, hemp, flax
 0.50 onion, diced
 1 clove garlic, minced
 100150 organic extra firm tofu, drained and diced
 0.50 cup sliced mushrooms
 1 pinch herbal or Himalayan sea salt
 1 cup bok choy or spinach
Optional
 3 cherry tomatoes
 1 tsp fresh or dried basil

Directions

1

Place the cauliflower into a food processor, or grate on a box grater until size resembles rice grains. Place in a pan with a small dash of water and cook on low heat until softened. Drain any remaining water and place on a towel to remove as much liquid as possible.

2

Heat up some butter in a pan at medium heat. Add onion and sauté until golden. Add garlic, mushrooms, tomatoes, tofu and bok choy with a dash of water, basil and a pinch of Himalayan or herbal salt. Sauté until soft, approximately 5 minutes.

3

Place both on a plate and drizzle the oil over it.

Cauliflower Rice with Bok Choy, Tofu & Mushrooms

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