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eating Marinated Cauliflower & Tofu Ricotta with flatbread - Georgie Eats

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.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.