Chop cauliflower into 2cm chunks. Place into a pot of water (enough to cover the carrots) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain.
Blend cooked cauliflower, coconut milk, vegetable broth, green curry paste, salt and pepper until smooth. Set aside.
Finely dice the onion, pepper, and garlic and air fry the tofu. Heat olive oil in a pan over medium to high heat. Add the onion and saute for 2-3 minutes. Add the bell pepper and saute for another 2-3 minutes. Add the garlic, green curry paste and tofu and sauté for a further 1-2 minutes.
Mix in the cauliflower blend and it’s skinny gluten free noodles. Reduce heat to low to medium and allow to cook for 5 - 10 minutes, stirring. 13g carbs/serving