1 hour, 5 minutes
An easy way to cook cauliflower; results in a very soft cauliflower that melts in your mouth.
4 pounds cauliflower florets (from about two medium heads of cauliflower) (slice entire cauliflower into thick 1 inch slices)
5 cloves garlic, halved
12 1/3 ounces tofu, low-fat silken
2 tablespoons olive oil
2 tablespoons Non-Hydrogenated Vegetable Oil Spread
3 cups unsweetened soy milk
1 teaspoon ground white pepper
1 1/2 teaspoons sea salt
Makes 8 servings.
Place thick slices of cauliflower flat in the bottom of a oiled 9 x 13 baking pan. Scatter in the halved garlic
cloves. Blend remaining recipe ingredients (either in a food processor or a blender) until smooth. Pour
into the baking pan over the cauliflower and garlic. Cover pan with foil and bake in a 350 degree F (175
degree C) oven (no need to preheat oven) for 50 minutes, or until the cauliflower is soft and most of the
liquid has evaporated. Remove foil and continue to bake for another 10 minutes (rest of the liquid should
bake off). Serve.
VARIATIONS:
- Add a chopped fennel bulb to the baking pan with the cauliflower.
Per serving: 158 Calories; 8g Fat (43% calories from fat); 10g Protein; 15g Carbohydrate; 0mg Cholesterol; 479mg
Sodium
An easy way to cook cauliflower; results in a very soft cauliflower that melts in your mouth.
4 pounds cauliflower florets (from about two medium heads of cauliflower) (slice entire cauliflower into thick 1 inch slices)
5 cloves garlic, halved
12 1/3 ounces tofu, low-fat silken
2 tablespoons olive oil
2 tablespoons Non-Hydrogenated Vegetable Oil Spread
3 cups unsweetened soy milk
1 teaspoon ground white pepper
1 1/2 teaspoons sea salt
Makes 8 servings.
Place thick slices of cauliflower flat in the bottom of a oiled 9 x 13 baking pan. Scatter in the halved garlic
cloves. Blend remaining recipe ingredients (either in a food processor or a blender) until smooth. Pour
into the baking pan over the cauliflower and garlic. Cover pan with foil and bake in a 350 degree F (175
degree C) oven (no need to preheat oven) for 50 minutes, or until the cauliflower is soft and most of the
liquid has evaporated. Remove foil and continue to bake for another 10 minutes (rest of the liquid should
bake off). Serve.
VARIATIONS:
- Add a chopped fennel bulb to the baking pan with the cauliflower.
Per serving: 158 Calories; 8g Fat (43% calories from fat); 10g Protein; 15g Carbohydrate; 0mg Cholesterol; 479mg
Sodium
