Cauliflower Umami

Ingredients for 2 servings:

• ½ head of cauliflower
• some oil
• 2 garlic cloves, finely chopped or crushed
• 2 cubes of tofu, Asian, fermented tofu, white (mild), total approx. 20 g
• 70 ml water or broth or white wine, approx. 1/4 cup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with a “cheese note” from fermented tofu

Wash the cauliflower and cut into slices about 0.8 cm thick. Then fry in a pan with hot oil until lightly browned. This takes about 8-10 minutes. Sprinkle the garlic in the pan and fry for about 1-2 minutes. Deglaze with a little liquid and cook, covered, until the cauliflower has softened and some of the liquid has evaporated. Mash the tofu in the pan, add the remaining liquid to the pan, and mix everything well. Fry everything uncovered for a few minutes until all the liquid has evaporated. Note: Fermented tofu is also sold in Asian stores under the names “preserved tofu,” “fermented bean curd,” or “pickled tofu” in jars, in a spicy and a mild version. The mild tofu is suitable here.