Sweet and simple.
- 1/4 head of cauliflower
- 1/2 packet of tempeh, sliced
- 1/2 cup of water
- 1 Tbs low sodium tamari
- 1 tsp tapioca starch (arrow root flour)
- 1/2 tsp of garlic powder
- 1/2 tsp of ginger powder.
Chop cauliflower into small florets and process in a food processor until it resembles “rice”.
Steam lightly until heated through.
In a small dish, mix together water, tamari, tapioca, garlic and Ginger.
Heat a fry pan over medium heat.
In a little oil, cook tempeh for 2 mintues each side.
Pour sauce into pan and coat the tempeh.
Cook for a further 4 mintues.
Serve with cauliflower rice and drizzle over left over sauce from the pan.