May 14, 2013

Cauliflower in Cream Sauce

I had about three-quarters of a block of tofu sitting in my fridge along with a head of orange cauliflower. I decided to use them both together in a simple dish that came together in under 15 minutes.

Cauliflower in Cream Sauce
Prep Time: 10-15 min

Ingredients (Serves 2):

  1. 3/4 block (~10oz) of Tofu (Silken would work best, but any texture works). 
  2. 1 Head of Cauliflower (~2 cups)
  3. 1 cube of Knorr Vegetable Bouillon, or 1 tbsp of your favorite seasoning
  4. 2 tbsp Soy Sauce
  5. 1 tbsp Nutritional Yeast
  6. 1 cup Almond Milk
  7. Salt and Pepper, to taste
  8. Sriracha Hot Sauce (optional, to taste)
Cut the head of cauliflower into medium sized florets. Line a pot with water, bring to a boil, reduce to medium-low and add florets. Sprinkle with a little salt and cover until tender. Mix remaining ingredients in a blender and pulse until smooth. Drain cauliflower and pour cream sauce on top. It is creamiest when served raw. You can pour the sauce over the cauliflower while still on the stove to warm it up. Note that cooking too long will make the soy solids separate and the sauce becomes a little grainy. It is still pretty smooth on the palate like a cream sauce.  Serve over a baked potato, or steamed rice as an entree. Or serve as a side dish with whatever else you might fancy tonight!! I garnished mine with a lot of freshly cracked black pepper and hot sauce. 

Nutrition Facts (Per Serving): Calories 220 (Fat Calories 86)
Total Fat 9.6 g; Carbohydrates 13.3 g; Fiber 6.2 g; Sugars 3.4 g; Protein 20.8 g

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