HERBY MARINATED CAULIFLOWER & TOFU RICOTTA
I love this way of cooking cauliflower – it retains a little bit of its crunch, which makes a great contrast to the creamy tofu ricotta. It's a gorgeous small plate.
Ingredients
- 200 g extra firm tofu
- 1 tbsp nutritional yeast
- 1 tbsp tahini
- juice of 1 lemon
- 1 cauliflower chopped into smallish florets
- extra virgin olive oil
- 15 g mint leaves only & finely chopped
- 10 g basil finely chopped
- 1 tbsp za’atar
- 1 garlic clove grated
- salt & freshly ground black pepper
- to serve: roasted chopped pistachios, lemon zest, flatbreads
Instructions
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Start with making the tofu ricotta. Combine the tofu, nutritional yeast, tahini, lemon juice, 1 tbsp water and a good pinch of salt to a food processor. Blitz until thick, creamy and completely smooth, then taste and adjust the seasoning, if needed.
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Heat a good glug of olive oil in a griddle pan over a medium heat. Once hot, fry the cauliflower florets for 5-6 minutes each side, until darkly golden.
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Combine the still-warm griddled cauliflower with the mint, basil, za’atar, garlic, a good glug of olive oil and a pinch of salt in a mixing bowl. Give everything a stir to combine, then taste and adjust the seasoning, if needed.
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Spread the tofu ricotta out over the base of a serving plate. Spoon the marinated cauliflower on top and drizzle with any oil still left in the bowl. Finish with the chopped pistachios, a grating of lemon zest and a good grind of black pepper. Eat with flatbreads.
Love this Marinated Cauliflower & Tofu Ricotta? Try my other cauliflower recipes here.
Had it for dinner with my boyfriend, we both loved it!
Thank you – so glad you both liked it!
G x