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Cauliflower "Rice" Salad with Tofu
App exclusive
45 min
Salad
Side
Servings
Total
45 minPrep
20 minCook
25 minContains

soy

sesame
Swap out

gluten
Free from

peanut

tree nut
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What others say
Honestly, the sauce is what takes this dish to the next level āļø
Also, I baked the tofu with the fan-assisted setting and it came out so crispy (thatās the way I like it). I ended up with 3 portions instead of 4 and served it as a main dish.
Creative way to use cauliflower and great recipe to say goodbye to the winter season.
Definitely recommended and I will make it again! š
It was āinteresting to tryā recipe. Very much like the idea to make cauliflower in a āriceā form.
I would definitely agree with one of the previous comments that to add a bit of more salt would make it less bland. Also I am wondering how to make the tofu a bit crisp after baking? At least mine didnāt after 25 min in the oven, and I wish it could be slightly crisp. Or it wasnāt intended like that in this recipe?
loved it! didnt find fresh cauliflower so i swapped it for frozen. it turned out more like a pure since i boiled my cauliflower and it was moist. also dont have an oven, so i cooked tofu in a pan and seasoned it after.
This was delicious. However, I definitely need to added more salt to make it less bland. Also I was a bit neutral about the coated tofu. It didnāt pick up all the flavors like roasted vegetables in other recipes. But definitely felt like super healthy and nutritious meal!
This was delicious!!! The dressing 10/10 :)
Looking at this recipe I was kinda āehā but I figured Iād give it a go. It tasted better than I thought. You have to put it all together though. The tofu by itself was kinda eh for me. I didnāt use mint or cucumber because I wouldnāt like it. But once I put everything together with the sauce, yum! I still felt like it wasnāt my favorite recipe but for a lower carb and high protein option Iād probably make it again.