Crispy Roasted Cauliflower with Spinach Blend, Crispy Cauli & Creamed Spinach

20250522 #breakfastdiary 1407, 18°C/mostly clear Instead of the butter beans in the original recipe, I used firm tofu meant for pan-frying, but it came out a bit runny. If you don't want to give up that nutty flavor, better to use only about 1/4 firm tofu. Overwhelmed by the bold Seoul Goods plate by artist @art_nom, this is a roughly 647kcal crispy roasted cauliflower with spinach blend, crispy cauli & creamed spinach

1/2 cauliflower, 1T paprika powder, 1T garlic powder, 2T olive oil, (spinach blend) 5-6 stalks spinach, 1t garlic powder, 1/2 block (firm) tofu, 2T olive oil, 1T maple syrup, salt, pepper

1. Cut 1/2 a cauliflower, put in a mixing bowl with 1T paprika powder, 1T garlic powder, and 2T olive oil, and mix evenly. Roast in a 200°C oven for 30 minutes. 2. Meanwhile, blend 5-6 stalks of spinach, 1t garlic powder, 1/2 block of firm tofu, 2T olive oil, and 1T maple syrup until smooth in a blender. Season to taste with salt and pepper. A slightly salty flavor works well. 3. Spread the spinach blend from step 2 on a plate and top with the cauliflower from step 1. Finish with a crunchy sprinkle of fried shallots.

Inspired by @bosh.tv