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Cauliflower Rice with Vegetables
Processing Time
25 Minutes
Portion
4 Portion
Ingredients
| Cauliflower | 1 hump |
| Tofu | 150 g, cut triangle |
| Carrots | 1 piece, slice matchly and boiled |
| Purple Cabbage | 80 g, finely sliced |
| Shitake Mushroom | 6 pieces, thinly sliced and blanch |
| Spinach | 50 gm blanch |
| Sesame Seed | Sufficient |
| Cooking Oil | Sufficient |
| KEWPIE Salad Dressing Roasted Sesame | 100 ml |
How to Make
- Wash well the cauliflower, drain, grate. Put the cauliflower into heat-resistant container, steam until cooked. Remove from the heat, chill.
- Heat cooking oil, fry tofu until it skinned, remove from the heat. Heat 50 ml of KEWPIE Salad Dressing Roasted Sesame on a pan, add tofu. Cook until thickened, remove from the heat.
- Put cauliflower on serving plate, arrange vegetables and tofu on top of it. Pour with KEWPIE Salad Dressing Roasted Sesame, serve.
