Roasted cauliflower with asparagus, tofu and creamy homemade mustard sauce


Eating vegetables can be boring or a lot of fun. Combining roasted and sautéed vegetables with a good creamy sauce can make your meal a real feast. This one here is a fabulous recipe to give color and flavor to your dishes with natural products and plant-based cooking cream Ecomil.


Ingredients for the sauce:

3/4 cup Ecomil Cuisine Cashew nuts

2 tablespoons cashew nut cream

1 teaspoon lemon juice

1 teaspoon apple vinegar

1 teaspoon nutritional yeast

1/2 teaspoon salt

3 tablespoons Dijon mustard

1/2 teaspoon turmeric

1 clove garlic, finely chopped

Salt and pepper to taste



1/2 cauliflower

1 bunch green asparagus

200 grams of tofu

1/2 teaspoon turmeric

1/2 teaspoon pepper

Salt to taste



How to prepare the sauce:

  1. In a bowl mix all the ingredients and move until they are completely blended. Reserve.




Preheat the oven to 200º. Wash the cauliflower well and cut into slices. Spread it on your baking sheet with AOVE, salt, pepper and chopped parsley. Bake for 40 minutes it´s roasted.

  1. When the cauliflower is almost ready, heat a frying pan with a little AOVE. Wash the asparagus, cut off the hard part and add them to the frying pan and salt to taste. Sauté over high heat for 5-10 minutes until ready.
  2. In another frying pan, prepare a tofu scramble. Crumble it and add the spices: turmeric, salt and pepper. Combine well the tofu with the spices until it gets the color of the turmeric. Heat the frying pan with a little oil and pour in the tofu. Cook over high heat for 5-10 minutes.
  3. When everything is ready, simply serve the cauliflower, the asparagus and the tofu on top and enjoy this dish with your creamy mustard sauce.

Thnak Beatriz for this recipe

Find more recipes on her instagram: @beatrizmoliz