I’m not a huge cauliflower fan. Not sure why, it’s not one of my favorite veggies. But is is so healthy, and good for me, that when I saw it at the farmer’s market this weekend, I decided to give it another chance. It probably helped that there wasn’t any broccoli at the market.
- 1 cauliflower head, chopped into flowerettes
- 2 packages trader joe’s baked tofu (16 oz total), diced
- 1 jar of FF marinara sauce
- 1/2 package of sliced baby bella mushrooms
- Italian seasonings
Water saute the mushrooms with seasoning (to taste), then add the cauliflower and tofu. Add water as necessary so that the food doesn’t burn.
Cover, and cook till the cauliflower is soft. It won’t shrink much, so use a large pan if your farmer’s market is like mine, with giant heads of broccoli and cauliflower. Add in the sauce, and cook for another 5 minutes or so on low, so that the sauce is heated up. I served this over red rice, prepared in the rice cooker. It was a hit with everyone, and we had enough for dinner 2 nights, and 1 lunch.