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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 78.4
  • Total Fat: 1.6 g
  • Cholesterol: 27.8 mg
  • Sodium: 44.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Cauliflower Boudin calories by ingredient
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Cauliflower Boudin

Submitted by: TEJOLOTE

Introduction

This recipe uses the type of tofu you find on the regular shelves labeled "firm silken". You do NOT want the refrigerated kind of tofu here. The word silken is very important to see on the package. :) I like them best when they're cooled in the fridge and then fried later. Otherwise they're a little soft. The taste of these is absolutely amazing.

This is from the book The Vegetarian Compass, by Karen Hubert Allison. If you like the recipe, please buy her book. The rest of the recipes are just as good.
This recipe uses the type of tofu you find on the regular shelves labeled "firm silken". You do NOT want the refrigerated kind of tofu here. The word silken is very important to see on the package. :) I like them best when they're cooled in the fridge and then fried later. Otherwise they're a little soft. The taste of these is absolutely amazing.

This is from the book The Vegetarian Compass, by Karen Hubert Allison. If you like the recipe, please buy her book. The rest of the recipes are just as good.

Number of Servings: 8

Ingredients

    1 cup cooked cauliflower purée
    1/2 cup firm silken tofu cubes
    1/2 cup coarsely ground raw rice, grain split or broken in food processor
    1 egg plus 2 egg whites
    1 tsp minced garlic
    2 to 4 TB parmesan cheese (optional)
    1/2 tsp freshly grated nutmeg
    1 tsp fresh thyme or 1/3 tsp dried
    1 tsp fresh marjoram, or 1/3 tsp dried
    salt and ground black pepper to taste
    olive oil

Directions

Use silken firm tofu from a sealed cardboard package here because it is creamier

First, steam your cauliflower. If you like, you can substitute broccoli (I like cauliflower best in this).

Mix all ingredients well. Season to taste with more herbs, salt, and pepper.

Make squares of plastic wrap and spray with pam if you think the sausages might stick. Put about 2 TB of the mix in the middle of a square of plastic wrap, and roll it up like a little sausage casing. Twist the ends like candy wrap. Fasten with twine if you think it might untwist while cooking. Makes about 8-10 sausages (but nutritional info is figured on 8.)

Drop sausages in boiling water and poach for 35 minutes or until sausages are done. Untie sausages when they are cool.

Serve immediately or let cool and saute in olive oil. If you saute, figure in nutritional info for a TB of oil.

Number of Servings: 8

Recipe submitted by SparkPeople user TEJOLOTE.






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