1/2 red cabbage saute with the Portobello mushrooms, until soft
1 teaspoon thyme if ground, 1 Tablespoon if fresh & chopped
10 garlic cloves, thickly sliced, roast with the beets & red peppers
salt & pepper (to your taste)
Do all washing, chopping, cutting, slicing, grating, whisking, first
Roast the red beets, the garlic and the red pepper(s). You will mash one of these beets together with the squeezed-dry cauliflower in the bowl. Then add all the ingredients listed above for the beet/cauliflower roll. Mash everything with a potato masher or a fork, for a few minutes, so all ingredients are well combined. You want to get a nice ball of red dough.
Cut the cauliflower florets off the stem and add them to a pot of boiling water. Once the cauliflower is soft, remove the florets and place them in a clean dish towel. Squeeze all the water out of the vegetables and place the dry cauliflower in a bowl.
If the beet/cauliflower dough feels too thin, add a little more chickpea flour and knead it in with your hands until you get a nice dough-y feeling.
After mashing all ingredients well, evenly spread the beet/cauliflower mixture on a sheet pan lined with parchment paper and bake 20 minutes at 400?F. Use a spatula to cover a baking sheet with the mashed beet/cauliflower mixture. Push and flattened the mashed beet cauliflower mixture, so that it completely covers the parchment, including the corners.
While the beet/cauliflower layer is baking. Get out your food processor and with a spatula, add the container of Tofutti and the roasted red pepper(s). Pulse until you get a nice paste with smooth consistency.
After the baking pan is out of the oven and has cooled, spread the pink Tofutti cream cheese over the baked beet/cauliflower sheet. Then add the chopped parsley.