Roasted Cauliflower with Walnut-Herb Sauce and Tofu Mash

• 160 g raw cauliflower florets — Raw cauliflower florets
• 25 g raw walnut pieces — Raw English walnuts
• 200 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 10 g fresh flat-leaf parsley — Fresh flat-leaf parsley
• 10 g fresh lemon juice — Fresh lemon juice
• 2 g peeled raw garlic — Raw garlic
• 8 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 45 g potable water, divided — Potable water
• 0.4 g fine salt, divided — Fine salt

Method

1. 1Heat the oven and cut the floretsHeat the oven to 425°F (218°C) and line a sheet pan. Wash and dry the cauliflower and cut the measured florets into even 3 cm pieces while the oven heats for about 8 minutes.8 min · 425°FLook for: The florets are dry and similar in size so their edges roast evenly.Safety: Use a stable cutting board and keep parchment away from the oven element.
2. 2Roast the cauliflowerToss the florets with 5 g olive oil and 0.2 g fine salt. Spread them on the pan with space between pieces and roast for 22 to 25 minutes, turning after 12 minutes.25 min · 425°FLook for: The florets have deeply golden edges and stems that yield to a fork.Safety: Use oven mitts and open the oven away from escaping heat.
3. 3Chop the walnut-herb sauceWhile the cauliflower roasts, finely chop the walnuts, washed parsley, and garlic. Stir with all lemon juice, the remaining 3 g olive oil, and 15 g of the measured water.Look for: The sauce is a moist, coarse relish with distinct walnut pieces and evenly distributed garlic.Safety: Use fresh walnuts and a clean board because this sauce is served without cooking.
4. 4Blend the tofu mashDrain and crumble the tofu into a small processor. Add the remaining 30 g water and remaining 0.2 g fine salt, then blend for 60 to 90 seconds, scraping once, until softly smooth.1 min 30 secLook for: The tofu forms a thick spread that holds gentle spoon marks without dry chunks.Safety: Switch off and unplug the processor before scraping near the blade.
5. 5Warm the tofu mashScrape the tofu mash into a small saucepan. Stir over low heat for 3 to 4 minutes until steaming and 165°F (74°C), then remove from the heat.4 min · 165°FLook for: The mash is warm and creamy, with no browned layer sticking to the pan.Safety: Stir along the bottom continuously toward the end to prevent sticking.
6. 6Compose the plateSpread all warm tofu mash over a plate. Arrange every roasted cauliflower floret on top and spoon the complete walnut-herb sauce over and around the florets.Look for: The plate has three distinct textures: smooth mash, browned cauliflower, and chunky walnut sauce.Safety: Serve promptly and refrigerate leftovers within 2 hours.