Organic cauliflower rice with spicy tofu

Low GI cauliflower rice has been all the rage for a number of years now, but we’ve taken it and made it even better thanks to it being oven-roasted with cashews and serving it with protein-packed tofu and avocado for good fats. Tofu is great for health but can taste quite bland, so we’ve used a version here that is pre-marinaded with sriracha sauce, but also demonstrate how to create your own version of this. The dish also contains our Elevated salsa verde, rich, tangy and packed with antioxidants.

1. Ensure you have some Elevated salsa verde (see Recipe below)
2. If using plain tofu, slice into fingers and stibble with sriracha, allow to stand
3. If using sriracha pre-flavoured tofu, simply cut into fingers
4. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
5. Grate the cauliflower on a coarse gauge grater or pulse blitz in a food processor
6. Pulse the cashew nuts to a similar size 
7. Toss these together with a little olive oil of choice and a pinch of sea salt crystals
8. Place in an oven-suitable frying pan to toast off in the centre of a medium to hot oven, tossing every 2-3 minutes to ensure even cook and distribution, until the nuts and cauliflower turn a delicious light golden colour and no more steam is being produced.
9. Meanwhile, place the tofu under the grill and turn regularly to toast until golden
10. Remove the flesh from the avocado (see Skills Video below)
11. Fork down with a pinch of sea salt to a coarse textured ‘pate’ then add the salsa verde and fork through to ensure even distribution