Truly a miracle ingredient, tofu has countless applications. Like chicken, we cycle through a rotation of many easy meals that include tofu, but we still could never have enough ways to prepare it.
It's not just the myriad meals featuring tofu that amaze me, but also the many hidden and surprising ways you can use all varieties of tofu. You can blend tofu in vegan and dairy-free desserts, dressings, and sauces.
In this recipe, silken tofu acts as a secret ingredient, helping to enrich a plant-based dressing. It adds creaminess and thickens without overwhelming the flavor. The mustard in this vinaigrette is the dominant ingredient, making it so you won't even notice the tofu unless you choose to reveal its presence. Enjoy the roasted cauliflower with the mustard vinaigrette and my version of dukkah, a blend of toasted nuts, seeds, and spices originating from Egypt.
Note: The spiciness of mustard can vary greatly between brands and even between jars of the same brand. Each person also has different taste preferences regarding the strength of mustard. I recommend starting with 3 tablespoons of mustard, tasting it, and then adjusting the amount to suit your palate. Personally, I use 6 tablespoons of either the mustard shown in the photo, Grey Poupon Harvest Coarse Ground or Country Dijon, or Trader Joe’s Whole Grain Dijon Mustard, because I LOVE mustard!
ROASTED BABY CAULIFLOWER WITH CREAMY MUSTARD VINAIGRETTE AND SESAME PISTACHIO DUKKAH
Yield: Serves 4-6 as a side or starter
What You Need:
For the Cauliflower:
1 pound baby cauliflower or 1 head of cauliflower, cut into bite-sized florets
2 tablespoons olive oil
¼ teaspoon kosher salt
For the Creamy Mustard Vinaigrette:
8 ounces (½ standard package) silken tofu
6 tablespoons olive oil
3-6 tablespoons whole grain Dijon mustard
¼ cup apple cider vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1-2 teaspoons honey, optional
1-4 tablespoons water, optional
For the Dukkah:
2 tablespoons shelled pistachios
1 tablespoon sesame seeds
2 teaspoons whole coriander seeds
1 teaspoon fennel seeds
¼ teaspoon ground cardamom, optional
⅛ teaspoon crushed red pepper flakes, optional
⅛ teaspoon flaky sea salt
⅛ teaspoon freshly ground black pepper
What You Do:
Roast the cauliflower: Preheat the oven to 375 degrees F. In a large bowl, toss the cauliflower florets with the olive oil and salt. Transfer to a parchment lined baking sheet and spread out in a single layer. Roast until lightly browned and caramelized, about 30-35 minutes.
Meanwhile, prepare the vinaigrette: Combine all vinaigrette ingredients except the honey and the water in a blender. Blend for about 30 seconds. Stop, scrape down the sides and blend until smooth. Adjust seasoning as needed. Add honey for sweetness and add water 1 tablespoon at a time to thin to desired consistency.
Make the dukkah: Add the pistachios to a dry skillet. Turn heat to medium high and toast just until they take on color. Add the sesame seeds and toast for another 30-60 seconds. Add the coriander seeds, then the cumin seeds (or fennel) and toast just until fragrant, about 15-25 seconds. Finally turn off the heat and add any ground spices, if using, like cardamom and crushed red pepper flakes. Transfer to a sheet of parchment paper or a plate to cool slightly. Then add to a food processor and pulse until lightly crushed up. (Or crush in a mortar and pestle). Stir in the salt and pepper.
Storage tips:
This recipe makes 2 cups of vinaigrette. Use the remainder on a slaw or potato salad, another batch of cauliflower, or half the recipe to have “just enough”.
Store vinaigrette separately from cauliflower in a jar in the refrigerator for up to 1 week.
Store dukkah in an airtight container at room temperature. Use within a few days.