Cauliflower-Tahini Savory Breakfast Crumble

• 120 g raw cauliflower florets — Raw cauliflower florets
• 180 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 25 g raw walnuts — Raw English walnuts
• 15 g almond flour — Full-fat blanched almond flour
• 15 g roasted sesame tahini, divided — Tahini from roasted sesame kernels
• 4 g flat-leaf parsley — Fresh flat-leaf parsley
• 5 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 15 g water — Potable water
• 0.4 g fine salt (a scant 1/8 tsp), divided — Fine salt
• 0.2 g ground black pepper (a pinch) — Ground black pepper

Method

1. 1Heat the oven and cut the cauliflowerHeat the oven to 425°F. Cut the 120 g cauliflower into small 1 cm florets and place them in a shallow individual ovenproof dish, about 15 cm across.5 min · 425°FLook for: The cauliflower pieces are evenly small and fit in a single layer.Safety: Use an ovenproof dish and keep fingertips curled while cutting.
2. 2Start roasting the cauliflowerToss the cauliflower with 3 g olive oil, 0.2 g salt, and all the black pepper. Roast for 15 minutes, turning once halfway through.15 min · 425°FLook for: The florets are tender at the stems with light golden edges.Safety: Use oven mitts when moving the hot dish.
3. 3Mash the tofu and tahiniDrain and blot 180 g tofu. Mash it thoroughly with 10 g tahini, all 15 g water, and the remaining 0.2 g salt. Finely chop 4 g parsley and stir half into the tofu; reserve half for serving.3 minLook for: The tofu is creamy but retains small soft curds, with parsley evenly distributed.Safety: Keep the reserved parsley on a clean plate away from the hot dish.
4. 4Make the nut crumbleFinely chop all 25 g walnuts. Rub them together with 15 g almond flour, the remaining 5 g tahini, and the remaining 2 g olive oil until small loose clumps form.2 minLook for: The walnut-almond topping resembles damp, coarse crumbs rather than a smooth paste.Safety: Wash hands before rubbing together the crumble.
5. 5Assemble and bake the crumbleRemove the roasted cauliflower and reduce the oven to 375°F. Fold all the mashed tofu into the cauliflower inside the dish, level the surface, and scatter all the nut crumble over it. Bake for 12 minutes.12 min · 375°FLook for: The center is hot and the walnut-almond topping is golden, with dry, crisp edges.Safety: The dish remains very hot while assembling. If the topping browns early, cover loosely with foil.
6. 6Rest and finish with parsleyLet the breakfast crumble stand for 3 minutes, then scatter the reserved parsley over the top and serve the complete dish.3 minLook for: The topping stays distinct over the hot, creamy cauliflower-tofu base.Safety: Rest the hot dish on a trivet and warn the person eating that the dish is hot.