Sukiyaki Cauliflower

Sukiyaki Cauliflower is a flavorful, low-carb twist on the traditional Japanese dish, featuring tender cauliflower instead of rice. This delightful mix of vegetables, tofu, and savory broth offers a satisfying meal that is both healthy and delicious.

Ingredients

• Cauliflower - 300 grams, cut into small florets
• Firm tofu - 200 grams, diced
• Shiitake mushrooms - 100 grams, sliced
• Green onions - 3, chopped
• Soy sauce - 60 ml
• Mirin - 30 ml
• Sesame oil - 1 tablespoon
• Vegetable broth - 250 ml
• Sugar substitute (such as erythritol) - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Spinach - 100 grams, fresh

Steps

1. Heat sesame oil in a large skillet over medium heat, then add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the diced tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes.
3. Stir in the sliced shiitake mushrooms and cauliflower florets, cooking for another 5 minutes until they begin to soften.
4. In a small bowl, mix soy sauce, mirin, vegetable broth, and sugar substitute, then pour this mixture over the vegetables in the skillet.
5. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally, until the cauliflower is tender.
6. Add the fresh spinach and chopped green onions, cooking for an additional 2 minutes until the spinach wilts.
7. Serve the Sukiyaki Cauliflower warm, garnished with extra green onions if desired.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from the vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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