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Pineapple Cauliflower



I cannot claim this recipe as my own, except for the mango tofu. That is mine. The pineapple cauliflower is courtesy of Chocolate Covered Katie. And I am so grateful she created it because it is SO GOOD. And I know it is good because the entire time we were eating my husband kept saying, "This is so good." "Wow, Katie, this is awesome." And, my three year old gobbled cauliflower like it was no one's business. He has always liked tofu and pineapple. But cauliflower, sometimes takes so coaxing. Not this time. So if you want a pretty easy toddler approved meal, this is your meal.

If you don't believe me, consider this. I scooped out my son's plate and called him for dinner and then needed to nurse the baby. So I figured he would keep playing and we'd eat once I was done nursing. So I start nursing and then realize my son is no longer doing puzzles next to me. So I look into the kitchen and I see this.


He got himself into his seat and started reading and eating dinner by himself. Usually it is a battle to get him to stop playing and come to the dinner table. So this meal is a winner.

Pineapple Cauliflower with Mango Tofu


The pineapple cauliflower recipe can be found here. It is pretty quick and really easy to make. The fancy pineapple isn't necessary, but I found it cheaper than buying pineapple and pineapple juice. I just juiced half of the pineapple, plus it looks so fancy.


I will include the mango tofu recipe below.

Ingredients

1 block firn tofu pressed and cubed 1 mango peeled and diced 1 T chili sauce 3 T soy sauce 1/2 lime juice 1 T agave 4 cloves garlic, minced 1 T fresh ginger, minced




Directions 1. Combine everything in good issue and process until smooth. 2. Marinate tofu in the sauce for 1 hour 3. Preheat oven to 350 and cook on a parchment lined sheet for 20-30 minutes, turning tofu every 10 minutes.

**Once you've made the tofu and the cauliflower, cut the pineapple in half and fill with rice. Scoop the cauliflower and tofu into each half and ENJOY.


 
 
 

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