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Roasted Cauliflower Soufflé in Persimmon Tomatoes
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Persimmon tomatoes (“persimmon”)4 unit(s)
- Raw and finely chopped cauliflower1 cup
- Tomato cap and core, without seeds, finely chopped125 ml
- Tezukuri or firm tofu400 g
- Homemade almond milk, warm (ratio 1 almonds to 3 water, strained)1 cup
- Apple Cider Vinegar2 tablespoon
- Wheat Flour1 cup
- Dijon mustard (or other good quality honey-free mustard)2 teaspoon
- Baking Powder1 tablespoon
- Salt, pepper and nutmeg to taste
- This recipe, of my authorship, was published in Revista Vegetarianos in the November 2014 edition, in the theme "Vegetarian Banquet". Publication photo.
- Cut off the top of the tomato. With the help of a fine-tipped knife and a spoon, remove the core and seeds (save ½ cup for the cauliflower stew).
- Carefully cut the base just so that it is better supported in a greased form with olive oil or oil. Reserve.
- Sauté the cauliflower, ½ cup of tomato paste, salt, and chives in a little oil or olive oil. Reserve
- Make the soufflé dough by mixing the tofu, water, vinegar, flour, mustard and spices to taste in a blender or food processor. Transfer to a bowl and mix the sautéed cauliflower and baking powder, immediately stuffing the tomatoes, to the edge, smoothing with a spatula or the back of a knife.
- Preheat the oven to high temperature. Bake for approximately 40 minutes and serve hot. Optional: use the oven grill to brown the surface, if you prefer a more toasted result.
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