Jan 8

Jan 8 Cauliflower sformato with crispy kale and truffle

“Sformato” comes from the Italian word “sformare” which means “to take out of shape”. Food wise, anything baked in a tin or oven dish is kind of a sformato. So I guess it is just a fancy way of saying “baked dish”. Nonetheless, this cauliflower bake/sformato is an amazing meal for winter, it’s warming, comforting and packed full off flavour and nutrients from the veggies and I also snuck in a little protein with some tofu.

This dish can be a great meal prep recipe to eat throughout the week but it’s fancy enough for a dinner party too!

Recipe

Makes enough for 4 - 6 people

Ingredients

1 small head of cauliflower, into florets
3 medium floury potatoes, peeled and cubed
150 gr of firm tofu
water, as much as needed
salt and pepper
nutmeg
olive oil
1 garlic clove
vegan parmesan, my favorite brand
3 stalks of kale
truffle oil
roasted pine nuts

Instructions

Place the potatoes in some salted water and bring to a boil. Boil until tender, drain and set aside.
Season the cauliflower with salt, pepper, nutmeg and olive oil to taste.
Place the seasoned cauliflower on a baking tray and roast in a preheated oven at 180°C oven for 20 to 30 minutes until tender and crispy.
Meanwhile crumble the tofu in a blender add a splash of water and the garlic clove and mix until smooth. Add more water if needed, it should have the concistency of a thick pancake batter. Season with salt and pepper.
Mash the potatoes with a fork, add the cauliflower and mash again, make sure to leave some chunky bits.
Add the tofu mixture and grate in as much vegan parmesan as you like, mix well.
Lightly oil a round cake tin of 20 dia. and spoon in the cauliflower mixture.
Level out the top with the back of your spoon and drizzle with olive oil.
Bake in the oven for 20 to 30 minutes until the top is golden brown and crispy. Leave to cool for 15 minutes.
Meanwhile wash the kale and remove the hard stem. Tear or cut the kale into bite size pieces and place them on a baking tray lined with baking paper.
Drizzle with olive oil, salt and pepper.
Bake in the oven for 5 to 10 minutes until crispy.
Remove the cauliflower “sformato” from the cake tin and place on a cake stand.
Garnish with the crispy kale, pine nuts and a drizzle of truffle oil.
Buon appetito!