Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
INSTRUCTIONS
- Reduce the cauliflower into florets. Of those obtain 2-3 of the smaller florets and blanch them just for a minute in salted water. Drain them in a bowl with a cup of the cooking water and dissolve into a half teaspoon of turmeric, stirring well.
- Boil the remaining cauliflower for about ten minutes until it is tender, drain with a skimmer and in the same cooking water boil for 2-3 minutes the tofu cutted prevously into thin slices.
- Riunite in a blender the tofu, the cooked cauliflower, ginger, sugar, soy sauce, vinegar and 2 tablespoons of olive oil, then whisk as finely as possible to obtain a smooth paste eventually control the salt.
- Arrange the patè in a serving bowl or bowls, garnish it with mini florets colored by turmeric and completed with chopped parsley.
