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Cauliflower Rice with Sesame Tofu and Scallions
Cauliflower rice usually is just a side dish, but here we top a platterful of soy-seasoned “rice” with golden-brown fried tofu to make a satisfying main. Before pan-frying, the tofu slices (use firm or extra-firm) are coated with a mixture of cornstarch and crushed sesame seeds that crisps and browns beautifully while also providing rich, nutty flavor and aroma. Be sure to use raw sesame, as pre-roasted seeds will end up burnt and bitter. The best way to crush them is with a mortar with a pestle or by pulsing them in an electric spice grinder.
pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks
tablespoons grapeseed or other neutral oil, divided
01Add enough cauliflower to fill a food processor about halfway. Pulse until the pieces are smaller than peas but larger than grains of rice, 3 to 5 pulses; do not overprocess (it’s fine if the “rice” is somewhat uneven). Transfer to a medium bowl and repeat until all of the cauliflower has been processed; you should have about 4 cups.
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This was surprisingly good. However, this would not feed 4-6 people. 2 regular sized adults ate all of the tofu and 2/3 of the cauliflower. Important note--I pressed the tofu, which made it dry and the sesame/cornstarch coating did not adhere to the tofu. When I make this again, I will not press the tofu.
Amazingly good for being so healthy!