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Vegan | Gluten free | Serves: 2

Ingredients

• 1 big cauliflower or 2 small ones
• 1 cup coconut milk
• 1/2 cup raw cashews
• 1/2 diced onion
• 1 clove garlic
• 1/2 lime
• 1 tbsp miso paste (optional)
• paprika and turmeric to taste
• salt and black pepper to taste (the miso paste will bring a salty flavour to this recipe, so use salt in moderation here)
• water for consistency

Method

1. Cook the cauliflower until fork tender.
2. In a separate sauce pan, sauté onion and garlic for a few minutes and then add all spices in (paprika, turmeric and black pepper). Sauté for a few more minutes.
3. To the same sauce pan, add the cooked cauliflower and remaining ingredients (coconut milk, cashews, miso paste and 1 cup of water). Stir until all ingredients are combined.
4. Using a mixer or blender, blend everything until it reaches a creamy consistency. Add more water if needed.
5. Prepare the crispy tofu by cutting it into small cubes and adding it to a fry pan with a bit of olive oil and spices. I used salt, pepper and smoked paprika. Let them grill for a few minutes until all sides are golden.

For serving:

• Sesame seeds (increase calcium content)
• Nutritional yeast (increase vitamin B complex content)