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Butter cauliflower and tofu salad

By design, this is a salad largely made on a baking sheet. Though you could eat it warm with rice. The foundational inspiration is tofu makhani (Indian butter tofu) which I decided to remix into a salad featuring cauliflower and chickpeas. There’s no distinct dressing here, which is unusual, even for me. The flavour comes from the spiced yoghurt marinade in which the cauliflower and tofu wallow.

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A gray bowl containing yellow tofu cubes, cauliflower pieces, sautéed greens, and topped with fresh cilantro leaves.

Onions, garlic, ginger and chilies sizzle in butter or ghee, providing a rich, silky element. Freshness comes from torn kale leaves which are softened when added to the warm cauliflower and tofu. It’s finished with coriander (cilantro) leaves for an herbal note, and as much olive oil as you like.

Butter cauliflower and tofu salad

Serves

Ingredients

Spiced yoghurt marinade

225 g plain Greek or vegan coconut yogurt
2 tbsp lemon juice (from 1/2 to 1 lemon)
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons garam masala
sea salt and black pepper

Salad

900 g cauliflower (1 medium head), trimmed and cut into florets
425 g extra firm tofu, cut into 2cm / 1-inch cubes
2 tablespoons ghee, unsalted butter or vegan butter
2 small onions, (any color), peeled and diced
1 inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 - 1 jalapeño or green chili pepper, thinly sliced
1 teaspoon cumin seeds
1 (425g / 15 ounce) can chickpeas, drained
extra virgin olive oil
1/2 lemon
85 g kale leaves from about half bunch, torn from about half bunch, torn
big handful coriander / cilantro leaves, torn

Instructions

Whisk together the yogurt, lemon juice, turmeric, cumin, garam masala and 1 teaspoon of salt in a large bowl. Add the cauliflower and toss well to coat with the marinade. Add the tofu and gently toss - try to avoid breaking up the tofu. Cover, and refrigerate for 30 minutes or up to 24 hours.
Heat the oven to 425˚F/220˚C. Line a baking sheet with baking/parchment paper and transfer the cauliflower and tofu to it, spreading it out into a single layer. Drizzle generously with olive oil and roast for 20 minutes. Remove from the oven, give it a gentle toss and then reorganize into a single layer and return to the oven until the cauliflower is tender and everything is golden around the edges, another 15 to 20 minutes.
Meanwhile, place a small frying pan (skillet) on medium high heat. Add the ghee or butter and the onions and stir until softened, about 2 minutes. Reduce heat to medium and add the ginger, garlic, chili pepper, cumin seeds and 1/2 teaspoon of salt and stir until the onions are gently golden, 5 to 6 minutes. Remove from the heat. Add the chickpeas and toss them to coat (this flavours the chickpeas; we are not trying to heat them through). Add the remaining 2 tablespoons of lemon juice and season well with black pepper.
To the sheet pan with the hot caulifower and tofu, add the chickpea mixture along with the kale, half the coriander/cilantro, season with salt and black pepper and drizzle with olive oil. Toss to combine, allowing the residual heat soften the kale. To serve, scatter with remaining coriander leaves.