MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cauliflower Fried "Rice"
Categories: Vegetables, Sauces, Herbs
     Yield: 4 servings

     8 oz Extra firm tofu; in 1/2"
          - cubes
   1/2 ts Sesame oil; divided
   1/4 ts White pepper; divided
   1/2 ts kosher salt; divided
 2 1/2 lb Head cauliflower
     2 tb Oil; divided
     2 lg Eggs; whisked
     1 ts Minced garlic
     1 ts Minced ginger
   1/4 c  Fine diced red onion
   1/2 c  Carrots; in 1/4" dice
   1/2 c  Red bell pepper; 1/4" dice
   1/2 c  Peas; defrosted
     1 tb Soy sauce
     2 tb Green onion; thin sliced

 PREPARE THE TOFU: Line a sheet pan with paper towels.
 Spread the tofu in an even layer on the paper towel,
 then place another paper towel on top, lightly press to
 soak up excess moisture.

 After 15 minutes and when the cubes feel dry on the
 surface, transfer the tofu to a bowl and toss with 1/4
 teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/4
 teaspoon kosher salt.

 MAKE THE CAULIFLOWER RICE: Use a knife to remove the
 outer leaves and cut the cauliflower florets from the
 stem. Cut florets into 1" to 1 1/2" sized pieces.

 Add half of the florets to a food processor. Pulse 5
 times in 1-second increments until pieces the size of
 cooked rice are formed. Scrape down the sides of the
 bowl as needed. Transfer to a large bowl. Remove any
 large floret pieces that do not get processed and
 process them with the next batch.

 Repeat with processing the remaining cauliflower
 florets. When finished with both batches, you should
 have about 5 to 6 cups of cauliflower rice.

 COOK THE TOFU: Heat a wok or large skillet over
 medium-high heat. Once hot add 1 tablespoon of vegetable
 oil. Carefully add the seasoned tofu in a single layer,
 cook for 3 minutes, stirring every minute. The tofu
 should be lightly browned on the surface. Transfer tofu
 to a plate.

 SCRAMBLE THE EGGS: Add the whisked eggs to the wok, use
 a quick stirring motion to cook and break the eggs into
 small scrambled pieces. Transfer eggs to the plate with
 the tofu.

 STIR-FRY THE VEGETABLES: Add 1 tablespoon of vegetable
 oil and 1/4 teaspoon of sesame oil to the wok. Add the
 garlic, ginger, and onions. Stir and cook for 1 minute.
 Add the carrots and bell peppers, stir-fry for 2
 minutes. Add the peas and cook for 1 minute.

 STIR-FRY THE CAULIFLOWER RICE: Add the cauliflower rice
 to the wok with the vegetables, stir to combine. Spread
 into an even layer and allow to cook for 2 minutes
 without moving. Stir and cook until cauliflower is
 tender, about 5 minutes.

 ADD THE SEASONINGS: Add the soy sauce and 1/8 teaspoon
 white pepper, stir to combine. Save a few green onions
 to garnish the dish and add the remaining green onions
 to the wok, along with the tofu and scrambled eggs. Stir
 to combine.

 Taste the cauliflower fried rice and adjust seasonings
 as desired. Top with reserved green onions and serve
 hot.

 Recipe by Jessica Gavin

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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