Sweet Sour Paté of Cauliflower and Tofu with Ginger

Servings: 4
Prep time: 20
Cooking time: 15
  1. Reduce the cauliflower into florets. Of those obtain 2-3 of the smaller florets and blanch them just for a minute in salted water. Drain them in a bowl with a cup of the cooking water and dissolve into a half teaspoon of turmeric, stirring well.
  2. Boil the remaining cauliflower for about ten minutes until it is tender, drain with a skimmer and in the same cooking water boil for 2-3 minutes the tofu cutted prevously into thin slices.
  3. Riunite in a blender the tofu, the cooked cauliflower, ginger, sugar, soy sauce, vinegar and 2 tablespoons of olive oil, then whisk as finely as possible to obtain a smooth paste eventually control the salt.
  4. Arrange the patè in a serving bowl or bowls, garnish it with mini florets colored by turmeric and completed with chopped parsley.