Name: Cauliflower, silken tofu and walnut rice bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu – a vegetarian weeknight winner.

Ingredients

400 gm brown rice, rinsed

50 ml rice wine vinegar

2½ tsp caster sugar

100 gm walnuts

1 small cauliflower, cut into small florets

50 ml grapeseed oil or other neutral-flavoured oil

1 tbsp furikake, plus extra to serve (see note)

300 gm silken tofu, cut into 1.5cm cubes

3 spring onions, thinly sliced

200 gm kimchi, thinly sliced

Shiso leaves (optional), to serve

Ginger-soy dressing

80 ml grapeseed oil (⅓ cup)

60 ml rice wine vinegar (¼ cup)

30 ml light soy sauce

1½ tbsp caster sugar

1 tsp finely grated ginger

½ tsp roasted sesame oil

Method

1.Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender (20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.

2.Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.

3.Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges (8-10 minutes). Cool briefly.

4.For ginger-soy dressing, process ingredients in a blender to combine.

5.Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.

Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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