Ingredients

• 2 heads cauliflower, separated into florets
• 3 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 1 (12 ounce) bottle teriyaki glaze (such as Kikkoman®)
• 1 (16 ounce) package extra-firm tofu, cut into twelve 1/2-inch-thick slices
• 3 green onions, chopped

Instructions

1. Preheat Panasonic(R) Countertop Induction Oven to Medium on the "Grill" setting.
2. Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
3. Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
4. Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
5. Preheat Panasonic(R) Countertop Induction Oven to Medium-High.
6. Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.
7. Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.