What can't be done with Cauliflower? I can't say that I'm trying to find out the answer to that, but this another plant protein rich side dish that I shared today on KTNV Las Vegas Channel 8. This very low carb dish is a great vegan alternative to mashed potatoes that even meat eaters won't realize how good it really is for them
2 heads Cauliflower, cut into 1-2" florets, some core is OK
7 oz Organic Firm Tofu, cut into small diced pieces or crumbled by hand
1 oz Avocado Oil, used for healthy fats and delicious flavor
2 oz Coconut Milk or Coconut Cream
3 quarts Vegetable Stock (you can sub salted water for this)
What To Do
This recipe is easiest if you have a food processor. If not, a potato ricer or even a fine whisk will make a puree easily, so there's no excuse not to give this a shot. In a large soup pot or stock pot, boil at least 3 quarts of water or vegetable stock seasoned with salt. Vegetable stock will help add more dense flavor. Once the liquid boils, add your cauliflower florets and cook them until thoroughly tender. It should pass up the "Al Dente" stage and approach baby food status. Remove the cauliflower from the liquid and drain it very well and let it steam for a few minutes, but don't let it cool too much. Add the cooked cauliflower and tofu to the food processor and remove your fingers!!
Before adding any other liquid, puree the mix until it is as smooth as you can get it until it stops making any progress. Stop the blender and add 1/2 of the coconut milk, some Sea Salt and 1 ounce of avocado oil. Blend it again and the liquid should get the puree moving again. Add the other 1/2 of the coconut milk and scrape down the sides of the bowl with a rubber spatula. The tofu will be blended away and any unsuspecting person will have no idea this plant based protein booster even exists, but you'll fill their stomachs with healthy goodness so they don't leave room for dessert...shhhhh...our secret. Unless they have an allergy then for the love of god, don't let them eat it. But the average Joe is afraid of any tofu. You can use some of the blanching water if you feel the puree is too thick and you want to make it a little bit softer and looser. Like most ingredients, just add a little bit at a time, you can always add more, but it's hard to remove it.