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

  3 cloves, minced or 9g

• Roasted Red Peppers

  Freshdirect

  1 oz or 27g

• 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 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.
2. While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and sauté until softened, 1 minute. Add the roasted red pepper and sauté for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and purée until smooth.
3. Add the purée and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.
4. Recipe courtesy of Daphne Brogdon.

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