It's tofu salad on crack. The mashed chickpeas and cauliflower provide a rich creamy texture and flavor, and the spicy kick of curry gives it a nice twist. Serve it on a crispy pita cracker (as shown above), in a sandwich, over salad greens, or off your finger... if no one's looking.
1 head of cauliflower, cut into chuncks
1/2 yellow onion, cut into thirds
2 T. olive oil15 oz. can of chickpeas (or use fresh cooked if you have)
1/4 C. minced green onions
1/4 C. Vegennaise
2 T. Hot curry paste (I used Patak's) -use more or less to your liking
1/2 package firm tofu (about 7 oz.), @ 1/2" cubed salt to taste
Arrange cauliflower and onions on a prepared sheet pan. Season with salt and drizzle with olive oil, then roast in a 400 degree oven for 10-15 minutes (lightly browned and fork tender). Pull out of the oven and allow to cool to room temperature.
Put the veggies and all the other ingredients except tofu and green onions into a food processor, and blend until creamy with small chunks. Transfer to a mixing bowl, and mix in the tofu and green onions. Taste and add salt if needed. Chill in the refrigerator for an hour or more.