| 11 | 25 | 338 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 2 |
| 1/4 medium head | Cauliflower (cut into 2 inch slices length wise along middle part of cauliflower) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 tsp | Paprika |
| 1/4 tsp | Salt (to taste) |
| 1 clove(s) | Garlic |
| 1 avocado(s) | Avocado |
| 1 1/4 fruit | Lime (juiced) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Hot pepper (chili) flakes |
| 1/2 small | Tomato (diced) |
| 1 tbsp | Parsley, fresh (chopped, optional can also use basil or parsley) |
1) Heat over to 450 degrees Fahrenheit.
2) Slice cauliflower 2 inches thick.
3) Mix olive oil with paprika, salt and garlic. Brush mixture onto both sides of cauliflower
4) Line baking sheet with parchment paper and place cauliflower on sheet. Bake cauliflower for approximately 12 minutes flipping cauliflower at 6 minutes. You want the cauliflower to be slightly browned on both sides.
5) Meanwhile mash avocado with lime, salt and chilli flakes.
6) When the cauliflower is cooked pull it out of the oven and spread the avocado mixture over it.
7) Re-heat or cook tofu scramble (see sub recipe)
8) Place 1/4 cup of tofu scramble on top of each cauliflower.
9) Top with fresh tomato and sprinkle with fresh parsley.
*use organic, non-GMO tofu for this recipe, to ensure quality ingredients for body, mind and soul.
| Fruit | 0.6 |
| Vegetables | 2.6 |
