Caramelized Cauliflower and Tofu with Pistachios, Pepperoncini, and Honey
Rated 3.4 stars by 27 users
The cozy winter lunch you need in your life. The trick is to roast everything really hot and spread out so the cauliflower gets all caramelized and sweet, and the tofu (tossed in cornstarch first) gets super crispy on the outside.
Ingredients
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400g firm tofu, pat dry and cut into ½ inch cubes
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1 head of cauliflower, cut into small equal florets
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3 tbsps of cornstarch
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⅓ cup extra virgin olive oil
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kosher salt to taste
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1 tbsp pepperoncini, finely chopped
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1 lemon zested
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½ lemon juiced, save other half for garnish
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1 heaping tbsp of honey
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1 tsp toasted fennel seed, crushed
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⅓ cup extra virgin olive oil, plus more to finish
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1 large handful of fresh parsley
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kosher salt to taste
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sea salt to finish
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¼ cup of shelled, roasted, salted pistachios, finely chopped
pepperoncini and honey vinaigrette
Directions
Preheat the oven to 500 degrees F.
Dry and cut the tofu into chunks. Toss the tofu gently into cornstarch and place to the side. On a large parchment lined baking tray place the cauliflower spread out to one side and then the cornstarch tossed tofu on the other side. Make sure they are as spread out as possible. This way it will crisp up and caramelize. Drizzle extra virgin olive oil all over the tofu and the cauli. Season them generously with kosher salt and place into the oven for 25-30 minutes until golden. Halfway through, flip the cauli over, and the tofu so it gets golden all over. While it is in the oven, make the vinaigrette.
Add the pepperoncini, honey, lemon zest, crushed fennel seed, and ½ of a lemon juiced into a bowl and mix well. Stream in the 1/3 cup of evoo slowly while mixing. It will be on the sweet side, but this will work on the cauli once it is roasted. Season with a pinch of salt and keep to the side.
Once the cauli and the tofu have crisped up and caramelized, pour the vinaigrette all over and toss. Pile high in a bowl and top with the pistachios seeds and parsley. Drizzle over more olive oil, squeeze over the other half of the lemon, and finish with a nice pinch of maldon sea salt. Toss all together and eat.