Pan Fried Tofu and Spicy Roasted Cauliflower


This is two ideas in one. We've got some really beautiful cauliflower and some nicely pan fried tofu. 

I was wanting a different way to prepare tofu and I thought, why not coat it in a seasoned flour and shallow fry it. Has to be good, right? 

Flour Mixture
1/4 cup flour
2 tsps salt
1 tsp cayenne
1 tsp Italian seasoning
1 tsp paprika
1 tsp oregano
1/2 tsp black pepper

Drain, wrap in a towel. Place in an uncovered container. Weight with a water bottle laid on its side and leave in the fridge overnight. 

Cut into squares. Coat in the flour mixture. Shaking off the excess, but making sure to coat all sides. 

Shallow fry, browning on all  sides. The little cubes flip easiest using a spoon. 

Sprinkle the Tofu Cubes with a little more salt after removing from the pan.

Recently cauliflower has been relegated to the sad  status  as the thing that replaces unwanted carbs. It deserves better. It's a unique vegetable. Under the right conditions it can be transformed from a pale, unremarkable vegetable into a crunchy, nutty treat. It flourishes with the addition of the right spices. Cauliflower demands better than to be turned into terrible keto pizza crust. Prepared properly, it stands on its own as the star of your plate. 

Cauliflower Seasoning
2 tbls olive oil
2 tsps salt
1 tsp black pepper
1 tsp paprika
1 tsp turmeric
1 tsp cayenne
1 tsp Aleppo flakes
1 tsp oregano

Cut into small florets. Place in a large mixing bowl. Coat in the seasoning. Pour onto a large baking sheet.

I like to line my baking sheet with aluminum foil. This just makes clean up so much easier. 

Broil on high for 10 minutes. Rotate the pan 180 degrees. Broil for 10 more minutes. Turn off the oven, but leave the pan of cauliflower in there for another 10 minutes. Until it's nicely browned. 

I like to utilize the cauliflower leaves as well. They're crunchy and delicious. 

Cauliflower is an apex vegetable and should always be treated as such. 


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