4 Servings 18 min Cook
4 Tbsp Olive Oil
1 Head small (4" dia.) Cauliflower
1 Dash Salt
1 Dash Pepper
3 Cloves, minced Garlic
1 Oz Roasted Red Peppers
1 Oz Tofu
1/2 Tsp Crushed Red Pepper Flakes
2 Tbsp Bread Crumbs
1 Tbsp Sesame Seeds
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
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.
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.
Recipe courtesy of Daphne Brogdon.