I am linking this up with the Hearth ‘n’ Soul blog hop.
Roasted Cauliflower Tofu Frittata
I meant to put 2 tablespoons nutritional yeast in the tofu mixture but forgot it, and now I don’t think it’s necessary here. If you don’t have one of the dried herbs I used, substitute your own favorite – sage, basil, oregano or marjoram would all be good. 1 small head cauliflower (just under 2 pounds untrimmed or 1-1/4 pounds of florets)
1 small onion (about 1 cup)
about 1/4 cup olive oil, divided use
1/2 teaspoon turmeric
1/4 teaspoon white pepper
pinch cayenne pepper
Preheat oven to 425 F (or 400 F on convection roast if available). Cut cauliflower into florets about 1 inch across, or smaller. (If the cauliflower pieces are too large, they will cause your frittata to fall apart.) Peel and slice onion from top to bottom and then slice the halves as thinly as possible. Separate the onion, add to the cauliflower and toss with 2 or 3 tablespoons of olive oil – just enough to lightly coat. Roast the cauliflower and onion in a ten-inch oven-proof skillet for 30 minutes, stirring once or twice.
Turn oven down to 375 F (on convection bake if available). In a food processor, purée the tofu, 1 tablespoon olive oil, garlic, salt and remaining spices. Spread the tofu mixture on top of the cauliflower and onion and then gently work it into the vegetables. Bake the frittata for 40 minutes or until the top is starting to brown. Let stand 10-15 minutes before serving. Cut into 6 slices.