Smack Your Lips Spiced Cauliflower and Tofu over Bulgur Wheat

Details

Cauliflower is a digestive aid, antioxidant and has cancer-fighting abilities – I include it in my diet as much as possible! This vegetarian recipe from The Eat-Clean Diet® Stripped dresses this powerful vegetable up in zesty paprika, cayenne and cumin, all of which boost your metabolism so you can burn more calories.

Ingredients

• ¼ tsp / 1.25 ml sea salt
• ½ cup / 120 ml bulgur wheat
• 1 tsp / 5 ml extra virgin olive oil
• ½ yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 head cauliflower, cut into bite-sized pieces
• 8 oz / 227 g reduced fat extra-firm tofu, cut into ½-inch cubes
• ½ cup / 120 ml golden raisins
• 1 tsp / 5 ml ground cumin
• ½ tsp / 2.5 ml ground coriander
• ½ tsp / 2.5 ml curry powder
• ½ tsp / 2.5 ml paprika
• ¼ tsp / 1.25 ml cayenne
• ½ Tbsp / 7.5 ml sea salt
• ¼ tsp / 1.25 ml freshly ground black pepper
• 1 cup / 240 ml reduced sodium vegetable broth
• 1 bay leaf
• ¼ cup / 60 ml sliced almonds, divided
• ¼ cup / 60 ml chopped fresh cilantro

Preparation

1. In a small saucepan, bring 1 cup / 240 ml water and salt to boil and stir in bulgur wheat. Cover and reduce heat to simmer for 15 minutes or until all water is absorbed. Remove from heat, fluff, cover and set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tofu, raisins, spices, salt, pepper, vegetable broth and bay leaf.
3. Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about three minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
4. Remove from heat and remove bay leaf. Stir in almonds, reserving a few. To serve, top with yogurt, remaining almonds and cilantro.