I had tried this Serious Eats Grilled Spiced Cauliflower recipe and liked it, but immediately changed it significantly. First of all, I just don't grill that often so I eliminated that step in favor of oven roasting. Second, I thought it would taste better if I bloomed the spices in oil rather than sprinkling them on dry. Third, I felt the spice mix was way too salty, so I halved the salt (and omitted the red pepper flakes to respect the children's taste) . I don't know, maybe that counts as more than "inspired by", but it doesn't really matter. The family was happy with the end result.
The innovation this time was that I turned it into a marinade for tofu as well. All I did for that was to make the spices and oil a bit thinned out with stock. Because we are not vegetarian and I have small amounts of chicken stock on hand more often, I used chicken stock. I'm sure you could omit it, but I liked that it made a bit of a sauce. You could thicken further by dotting the top of the tofu with a tablespoon of butter, a trick I got from the DALS Miso Butter Tofu recipe (I didn't love the recipe other than that).
We all liked our tofu and cauliflower and I think I'll make it again, possibly with just a pinch of sugar to round out the flavor profile.
I like to make a double or triple batch of the spice mix to have on hand for weeknight ease. You'll need more than a single batch if you're making both tofu and cauliflower at the same time.
1 tsp kosher salt
2 tsp ground turmeric
1 tsp crushed red pepper flakes (optional)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp freshly ground black pepper (optional)
Medium to large pinch brown or coconut sugar (optional)
2 TBSP olive or other oil
1/4 c. unsalted or low-sodium chicken or vegetable stock if doing tofu marinade
Enough cauliflower for you and your family for a meal AND/OR
1 block firm or extra firm tofu (12-16 oz) drained. I don't bother to press. If I do anything, I do a hot water brine and then drain and dry
- Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet with parchment, oil, or Silpat for cauliflower. You'll just need an 8x8 dish (or thereabouts) for tofu
- Make the spice blend in any quantity
- Clean and cut up the cauliflower into bite-sized pieces and/or similarly cut the tofu into bit-sized cubes.
- Put cauliflower in a large bowl (easier to mix) and tofu in the baking dish you'll be using
- In a small skillet, heat the oil over medium
- Add a full batch or two of spice mix to the skillet and cook until it smells toasty and great
- If making cauliflower, pour over in the bowl and stir til coated, then put on the rimmed baking sheet
- If making tofu, add the 1/4 c stock to the pan and stir until pretty well mixed, then pour over the tofu. Dot with one TBSP of butter in small pieces if desired
- Bake until roasted (cauliflower) or bubbly and golden (tofu), starting to check around 15 minutes. Shouldn't take more than about 30 minutes total
- Serve with rice, quinoa or millet (that you've made in your Instant Pot, of course!)