HERBY MARINATED CAULIFLOWER & TOFU RICOTTA
This dish pairs slightly crisp, griddled cauliflower with silky tofu ricotta for a bright, herb-forward small plate. It works well as a starter or a light main served with flatbreads and a scattering of pistachios.
15 minutes
15 minutes
30 minutes
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
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Make the tofu ricotta first. In a food processor combine the tofu, nutritional yeast, tahini, lemon juice, 1 tablespoon of water and a good pinch of salt. Blitz until the mixture is thick, creamy and completely smooth. Taste and adjust seasoning if needed.
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Heat a generous glug of olive oil in a griddle pan over medium heat. When hot, cook the cauliflower florets for about 5–6 minutes per side, until they develop a deep golden char but retain a little bite.
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In a mixing bowl combine the still-warm cauliflower with the chopped mint, basil, za’atar, grated garlic, a good splash of olive oil and a pinch of salt. Toss gently to coat and taste to adjust seasoning.
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Spread the tofu ricotta across the base of a serving plate. Spoon the marinated cauliflower on top and drizzle over any remaining oil from the bowl. Finish with chopped roasted pistachios, a little lemon zest and a crack of black pepper. Serve with warm flatbreads.
Love this Marinated Cauliflower & Tofu Ricotta? Try other cauliflower recipes from the same collection.