Baked Frozen Cauliflower With Caper and Green Olive Tofu Saute
Smoky mustard baked frozen cauliflower buds, topped with a saute of tofu, capers, green pimento stuffed olives, seasoned with garlic, gravy seasoning, then wrapped in Wholly Guacamole and extra virgin olive oil!
Serves 6-8 Mains
Preheat oven to 35o degree
Baked cauliflower:
4 lb. bag froz. cauliflower buds – no need to thaw
2 t. sea salt
2 t. liquid smoke
1/4 c. prepared yellow mustard
black pepper to taste
Place froz. cauliflower on rack over sheet cake pan. Place on bottom rack in preheated 350 degree oven and cook for 30 minutes.
Raise heat to 450 degrees and place on upper rack to get more heat for about 20 more minutes, or to broil if you have an electric stove to char a bit for about 10 minutes.
Remove from oven, drain water in sheet pan into sink, then place cauliflower into extra-large bowl or pot. Cut into small bite-size pieces.
Add to the cauliflower, salt, liquid smoke, mustard and pepper, stirring well to coat. Transfer to saucepan and set aside to reheat when it’s time.
Tofu Saute:
1 T. grapeseed oil
1 t. sea salt
2, 14 oz. blocks vacuum-packed hard tofu, firm, rinsed, patted dry and cut into 3/8 inch cubes
black pepper as desired
2 t. garlic powder
2 T. Kitchen Bouquet – liquid gravy seasoning
2 t. liquid smoke
2 T. thinly sliced pimento stuffed green olives
1 T. sm. capers
2, 2 oz. containers Wholly Guacamole Original
1 T. extra virgin olive oil
In large non-stick skillet, over medium heat, melt grapeseed oil.
Add salt and swirl pan.
Add tofu cubes, stirring, lifting and flipping contents till glistening with oil.
Add black pepper, garlic, Kitchen Bouquet, liquid smoke, stirring to coat evenly, but avoid breaking the tofu.
Add green olives and capers, and continue to saute till evenly darkened and pan sizzles.
Salt to taste, then add the guacamole, stirring to coat evenly and till green disappears from the dark of the gravy seasoning. Cook for about 5 minutes.
Add the olive oil, stir to evenly coat, then turn heat off till ready to reheat and serve.
To serve: Reheat the cauliflower and the tofu. Transfer cauliflower to platter, then top with all of the tofu saute. Serve family style.
Or, combine the cauliflower and the tofu, mix evenly, then place in smaller bowl as a mold, pack down and invert onto platter to serve in a shape of a ball.
Or, make individual servings of either way, and top with veg cheddar shreds to microwave till soft or just melted, and/or serve with a side of Peach and Green Olive Mayo Sauce.
https://theanimal-freechef.com/2024/01/29/peach-and-green-olive-mayo-sauce/
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