Roasted Cauliflower and Tofu with Lemon Relish



  • 1/2 cup extra virgin olive oil
  • 2 tbsp. rice wine vinegar
  • 1 tsp. shallots, minced
  • 1/4 cup parsley, chopped
  • 1/2 tsp. sea salt
  • 2 lemons, segmented, chopped

Cauliflower and Tofu:

  • 1 head cauliflower, florets, sliced
  • 1 pkg. Wildwood® Savory Baked Tofu, cubed
  • 2 lemons, sliced
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. sea salt
  • 1 tsp. cracked black pepper



  1. In a small bowl, mix together extra virgin olive oil, rice wine vinegar, shallots, parsley and salt.
  2. Add chopped lemons and gently fold together until combined.
  3. Set aside and reserve for later use.

Cauliflower and Tofu:

  1. Preheat oven to 400°F.
  2. Place cauliflower, tofu and lemons in a bowl and toss.
  3. Add extra virgin olive oil, sea salt and cracked black pepper.
  4. Mix gently until ingredients are evenly coated.
  5. Evenly spread on a sheet tray and place in oven.
  6. Bake for 20–25 minutes until well roasted.
  7. Remove from oven and transfer to a bowl.
  8. Add relish and toss until evenly coated.
  9. Serve immediately.

Yield: 4 servings

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