I began this meal with the idea that I wanted to do something different with my cauliflower. By the time I served my family, I had created a delicious Asian inspired dinner by accident. After reading through countless recipes trying to get good cauliflower ideas, I stumbled across a few for cauliflower puree. I have enjoyed celeriac puree or potato puree with a nice piece of fish or chicken. A puree is a great addition to your protein because it adds texture and flavor. It is almost like a sauce.
Time: 40 minutes
1 head of cauliflower
1 red pepper, sliced
2 tablespoon olive oil, divided
1 onion, diced
1 garlic clove, chopped
1 small can of button mushrooms, drained (optional)
1 tablespoon earth balance or butter substitute of your choice
Salt and pepper to taste
two cups of almond milk
Preheat oven to 375 degrees. Take of the cauliflower florets and the sliced red pepper and place them into a baking dish. Add olive oil with a bit of salt and pepper. Place in the oven for thirty minutes. In a skillet, add the other tablespoon of olive oil and heat to medium high. Add onion. Saute onion for ten minutes. Add garlic and saut for another ten minutes. Add mushrooms, butter substitute and season with salt and pepper. Cook mushrooms for five minutes. Add almond milk and the rest of the cauliflower. Cover and let this steam for about fifteen minutes (until you can easily pierce with a fork). Turn off heat and let this cool. Place this mixture into a food processor and blend well. Scoop out onto the plate. Place the roasted florets and red peppers on top.
Marinade for tofu, chicken or fish:
cup stir fry sauce
cup soy sauce
1 teaspoon Sriracha
cup rice vinegar
cup olive oil
4 scallions, sliced
Place all ingredients into a bowl and stir well. Pour over chicken, fish or tofu.