Cauliflower Rice and Tofu Bowl with Sriracha-Lime Sauce

As a non-diet dietitian, I'm kinda embarrassed to admit this but....

I kinda like cauliflower rice. 

I know, I know. Is there anything more diet-y than swapping out little bits of cauliflower for carbs? But you know, I really like cauliflower, and sauteeing it up with tons of garlic and onion until it's nice and caramelized is a really tasty way to do it. 

As I often tell my clients, it's the intentions behind the behavior that matters a lot more than the behavior itself. In the case of cauliflower rice (or zoodles or lettuce wraps or whatever), if it's a fun new way of enjoying a vegetable - go for it! But let's be real, cauliflower is NOT rice, just like zucchini is not pasta, and lettuce is not bread. 

I like to make this dish if I'm in the mood for a lighter dinner, but to bulk it up with some carbs, feel free to mix in some rice or quinoa to the cauliflower rice, or serve it over rice noodles. I love to keep frozen quinoa and rice on hand for dishes like this. The sriracha-lime sauce is SO good, but if you want to save a step, you could always used Trader Joe's sriracha baked tofu. 

Cauliflower Rice and Tofu Bowl with Sriracha-Lime Sauce

Ingredients

Sauce:

• 2 cloves garlic, minced

• 1/4 cup sriracha

• 2 tablespoons lime juice

• 1 tablespoon honey

Cauliflower Rice:

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 medium onion, finely diced

• 1-lb bag cauliflower rice, or 1 head of cauliflower, riced

• 1 1/2 cups edamame

• 3 ounces baby spinach, roughly chopped

Other ingredients:

• 16 ounces extra-firm tofu, pressed dry, cut into 1-inch cubes

• Olive oil spray

• 1 avocado, peeled, pit removed, sliced

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet with olive oil. Spread tofu evenly on the baking sheet, spray with olive oil, and bake for 20-25 minutes, flipping halfway, until crispy.

2. Next make the sauce. Whisk the sauce ingredients together in a small pot and bring to a simmer on medium heat. Simmer 2-3 minutes until slightly thickened. Remove from heat and set aside until ready to use.

3. Heat olive oil in a large skillet on medium-high heat. Add onion and garlic and saute until translucent, about 4 minutes. Add cauliflower rice, season with salt and pepper, and saute until the cauliflower is tender and golden, about 8 minutes total. Add edamame and cook until warmed through, about 1 minute. Stir in spinach in handfuls, adding in more as it wilts.

4. Toss the tofu in the pot with the sauce and stir to combine. Divide cauliflower rice between bowls, top with sriracha tofu and sliced avocado.

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