Roasted Red Pepper and Tofu Cauliflower

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cauliflower

  Raw

  1 head small or 265g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red peppers

  Sweet, canned, solids and liquids

  1 oz or 28g

• Tofu

  Soft, prepared with calcium sulfate and magnesium chloride (nigari)

  1 oz or 28g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Bread crumbs

  Dry, grated, plain

  2 tbsp or 14g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Heat three-quarters of the olive oil in a large skillet over medium heat.
2. Add the cauliflower florets and season with salt and pepper to taste. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring occasionally.
3. In a separate skillet, heat the remaining olive oil over medium-low heat. Add the garlic and sauté until softened, about 1 minute. Add the roasted red pepper and sauté for a few more minutes until heated through.
4. Transfer garlic and red pepper to a blender and blend. Add the tofu, salt, and pepper, and purée until smooth.
5. Add the purée and red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds, cooking for another minute.
6. Transfer to a serving dish and serve.

Similar Foods

• Roasted Red Bell Pepper and Cauliflower Soup
• Roasted Cauliflower with Red Pepper Hummus
• Tofu in Roasted Red Pepper Sauce
• Roasted Red Peppers and Cauliflower with Caper Vinaigrette
• Roasted Red Pepper Pasta
• Roasted Red Pepper Linguine