black pepper cauliflower

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black pepper cauliflower
serves 2

Black pepper is one of the most versatile spices, like a little black dress it pretty much goes with anything. Yet it’s not often it gets to play the lead role in flavouring a dish. Time for a change!

The secret to getting cauliflower cooked quickly is to chop it into tiny trees, about the size of a grape.

300g (10oz) firm tofu
1/2 head cauliflower
4-5 red chillies
3-4 tablespoons soy sauce
2 tablespoons freshly ground black pepper

1. Heat a large frying pan on a high heat.

2. Cut tofu into cubes no more than 2cm (in) in size and pat dry with paper towel.

3. Add a generous glug of neutral flavoured oil to the pan and start cooking tofu.

4. While the tofu is cooking. Cut cauli into tiny trees and add to the pan. Slit chilli down the side and add to the pan.

5. Continue to stir fry until the tofu is golden and the cauli is tender. Reduce the heat if it starts to burn.

6. Remove from the heat and season with soy and pepper.

prepare ahead?

You could make in advance and reheat before serving, but the tofu is at its crispest when freshly made.

leftover potential

Absolutely, Will keep in the fridge for a week or more.

variations for fun

soy-free – skip the tofu and replace with the other half a cauliflower.

black pepper cauli & beans – replace the tofu with a drained can of white beans.

carnivore – replace the tofu with finely sliced chicken breasts. Cook them first until just cooked through then remove from the heat while you cook the cauliflower and return to the pan when you add the soy.

problem solving guide

burning or sticking to the pan – back off the heat and add a little more oil.

cauliflower too crunchy – sounds like it hasn’t been cooked for long enough. Next time cook for longer or chip the cauli into smaller pieces.

too hot – pick out the chillis. One of the great things about leaving them whole is that it’s easy to remove the chilli if you over dose.

serving suggestions

Great on it’s own. You could serve with steamed rice.
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