This post is for Jess Solomon, who saw fit to praise this much-maligned veggie on Facebook yesterday. Cauliflowers everywhere thank you!
The recipe is from Didi Emmons' Entertaining for a Veggie Planet.
1 16-oz block tofu
3 tbs oil
kosher salt
1-2 chile peppers, minced (optional)
2 tbsp peeled and grated ginger
2 tsp ground cumin
1 tbs ground coriander
1 medium head cauliflower, chopped
7 plum tomatos, chopped
1/2 c plain yogurt
3 tbs chopped cilantro (if you enjoy the evil weed)
1 tbs butter
Basmati rice
Fry tofu in hot oil until it gets nice and crusty. Set aside and drain on paper towels. Heat a little more oil and add spices for 2 minutes. Add cauliflower and salt and brown. Add tomatos and 1/2 cup water , cover, and reduce heat to low. Simmer until veggies are tender, stirring occasionally. Just before serving, add tofu, dairy, and cilantro. Stir until heated and serve with rice. Don't boil or the yogurt will curdle!
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