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Chop cauliflower into small pieces and then place in a food processor or stand mixer and finely grate until small rice-like shreds are formed. Then place in a small pot and fill with water until the cauliflower is slightly covered with water. Now bring the cauliflower to a gentle simmer without the lid until the water has evaporated. Stir in between and check the bite strength. If the cauliflower rice should be softer, add a little more water if necessary and continue to simmer.
In the meantime prepare the sauce. For this, bring the vegetable broth with the coconut milk in a saucepan briefly to a boil, add the peanut butter and stir. Add soy sauce, coconut blossom sugar, lime juice, salt and pepper as well and mix everything to a smooth sauce. Let the sauce cool and add some more peanut butter or broth depending on the desired consistency.
Cut the tofu into 1 1/2 cm pieces. Heat the oil in a frying pan. Fry the tofu cubes in it over medium heat for about 5 minutes until golden brown.
In a hot pan, toast the peanuts over medium heat without fat. Wash the red cabbage and cut into fine strips. Wash the spinach and shake dry. Halve, quarter and pit the avocado, remove the flesh from the skin and slice lengthwise.
Put the Blumenkol rice with tofu, red cabbage, spinach, avocado and peanuts in a bowl and pour over the peanut sauce.
The recipe Cauliflower Rice Avocado Bowl is composed of the following macronutrients.
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