Nutritional yeast was accidentally discovered in 1876 when German brewers found their beer waste tasted exactly like aged parmesan.
Whole Roasted Cauliflower with Whipped Tofu Feta
Indulge in a stunning whole roasted cauliflower, perfectly caramelized for a savory bite! Topped with velvety whipped tofu feta, crunchy chickpeas, and a zesty chimichurri sauce, this dish is a vibrant celebration of flavors and textures. Get ready to impress your taste buds and guests alike with this show-stopping centerpiece!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
The Story
This Mediterranean-Argentine collision happened when Buenos Aires vegans in the 2010s discovered Lebanese immigrants' whole roasted cauliflower technique, then slapped on their beloved chimichurri and swapped Greek feta for silken tofu—suddenly you've got a plant-based showstopper that would make both a Patagonian gaucho and a Beirut grandmother scratch their heads in confused admiration.
Regional Twist
In Valencia's Russafa district, they char the whole cauliflower over wood coals, double the nutritional yeast for extra umami punch, and finish with smoked paprika oil instead of chimichurri.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 unit cauliflower
- 1 can chickpeas
- 1 cup (118 ml) chimichurri sauce
- 1 cup (237 ml) tofu
Pantry Items
Amounts also listed in instructions below
- nutritional yeast (to taste)
- olive oil (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Trim the cauliflower and place it on a baking sheet.
- 3
Drizzle with olive oil, and season with salt and pepper.
- 4
Roast in the oven for 30-35 minutes until golden brown.
- 5
In a blender, combine tofu, nutritional yeast, and a pinch of salt to make the whipped feta.
- 6
In a pan, heat olive oil and add chickpeas, cooking until crispy.
- 7
Serve the roasted cauliflower topped with whipped tofu feta, crispy chickpeas, and chimichurri sauce.
💡 Pro Tips
- ✓Steam the whole cauliflower for 8-10 minutes before roasting to partially break down pectin, ensuring the core cooks evenly while the exterior develops proper Maillard browning at 425°F.technique8-10 minutes steam
- ✓Score the cauliflower stem in a crosshatch pattern 1/2 inch deep to create more surface area and reduce the dense core's cooking time by 25%.technique1/2 inch deep
- ✓Freeze tofu for 24 hours then thaw completely before whipping - ice crystals break cell walls, creating a spongier texture that absorbs 40% more liquid for creamier feta.ingredient24 hours freeze
- ✓Dry chickpeas completely and toss with 1 tablespoon cornstarch before frying at 350°F - the starch creates a crispy shell that stays crunchy for 2+ hours.technique350°F, 1 tbsp cornstarch
- ✓Rest roasted cauliflower for 5 minutes before serving so internal steam redistributes moisture, preventing the whipped tofu from becoming watery on contact.timing5 minutes rest
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Nutritional yeast was accidentally discovered in 1876 when German brewers found their beer waste tasted exactly like aged parmesan.
Whole Roasted Cauliflower with Whipped Tofu Feta
Indulge in a stunning whole roasted cauliflower, perfectly caramelized for a savory bite! Topped with velvety whipped tofu feta, crunchy chickpeas, and a zesty chimichurri sauce, this dish is a vibrant celebration of flavors and textures. Get ready to impress your taste buds and guests alike with this show-stopping centerpiece!
The Story
This Mediterranean-Argentine collision happened when Buenos Aires vegans in the 2010s discovered Lebanese immigrants' whole roasted cauliflower technique, then slapped on their beloved chimichurri and swapped Greek feta for silken tofu—suddenly you've got a plant-based showstopper that would make both a Patagonian gaucho and a Beirut grandmother scratch their heads in confused admiration.
Regional Twist
In Valencia's Russafa district, they char the whole cauliflower over wood coals, double the nutritional yeast for extra umami punch, and finish with smoked paprika oil instead of chimichurri.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 unit cauliflower
- 1 can chickpeas
- 1 cup (118 ml) chimichurri sauce
- 1 cup (237 ml) tofu
Pantry Items
Amounts also listed in instructions below
- nutritional yeast (to taste)
- olive oil (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Trim the cauliflower and place it on a baking sheet.
- 3
Drizzle with olive oil, and season with salt and pepper.
- 4
Roast in the oven for 30-35 minutes until golden brown.
- 5
In a blender, combine tofu, nutritional yeast, and a pinch of salt to make the whipped feta.
- 6
In a pan, heat olive oil and add chickpeas, cooking until crispy.
- 7
Serve the roasted cauliflower topped with whipped tofu feta, crispy chickpeas, and chimichurri sauce.
💡 Pro Tips
- ✓Steam the whole cauliflower for 8-10 minutes before roasting to partially break down pectin, ensuring the core cooks evenly while the exterior develops proper Maillard browning at 425°F.technique8-10 minutes steam
- ✓Score the cauliflower stem in a crosshatch pattern 1/2 inch deep to create more surface area and reduce the dense core's cooking time by 25%.technique1/2 inch deep
- ✓Freeze tofu for 24 hours then thaw completely before whipping - ice crystals break cell walls, creating a spongier texture that absorbs 40% more liquid for creamier feta.ingredient24 hours freeze
- ✓Dry chickpeas completely and toss with 1 tablespoon cornstarch before frying at 350°F - the starch creates a crispy shell that stays crunchy for 2+ hours.technique350°F, 1 tbsp cornstarch
- ✓Rest roasted cauliflower for 5 minutes before serving so internal steam redistributes moisture, preventing the whipped tofu from becoming watery on contact.timing5 minutes rest