Roasted Cauliflower with Red Pepper Cream
This whole roasted cauliflower is so pretty and fun, all your guests will be thrilled to celebrate around this vegetable!!!! The little extra: the roasted pepper tofu cream! It adds texture, flavour and protein to the dish! And don’t forget the apple salsa that makes all the difference.
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- Preparation time: 25 minutes
- Cooking time: 30 minutes
- Servings: 4 to 6
Ingredients
Roasted Cauliflower
- 1 large cauliflower, leaves removed
- 1/4 cup (60 ml) olive oil
- 1 clove garlic, minced
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1 teaspoon (5 ml) oregano
- 1/2 teaspoon (2.5 ml) crushed fennel seeds
- 2 teaspoon (10 ml) maple syrup
- 1/2 teaspoon (2.5 ml) salt
Red Pepper Cream
- 1 block 400 g semi-firm tofu
- 1 cup (240 g) jarred roasted peppers
- 1 clove garlic, minced
- 1 teaspoon (5 ml) paprika
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- 3/4 teaspoon (3.75 ml) salt
- 1/2 teaspoon (2.5 ml) chili flakes
Toppings
- 1 red apple brunoise
- 1/2 cup (20 g) finely chopped fresh parsley
- 1/3 cup (45 g) coarsely chopped pistachios or walnuts
- Juice of 1/2 lemon
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Preparation
Roasted Cauliflower
- Preheat oven to 400°F and place rack in center.
- Place the cauliflower in a large pot of boiling salted water and cook for 10 minutes. Reserve.
- In a bowl, combine olive oil, garlic, paprika, smoked paprika, oregano, fennel seeds, maple syrup and salt.
- Place the cauliflower in a baking dish and pour half the sauce inside the cauliflower. Spread the other half over the cauliflower and make sure it’s well coated with sauce. Bake for 15 minutes. Increase temperature to broil and cook for a further 3 minutes.
Red Pepper Cream
- Place all the ingredients for the tofu cream in a narrow container. Using a hand blender, blend until very smooth. Spread the tofu cream on the bottom of a serving plate. Place the roasted cauliflower on top of the tofu cream and serve with the remaining toppings.
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