Equipment
- Oven
- skillet
Ingredients
Cauliflower Ingredients
- 1 cauliflower, cut into florets
- olive oil or lemon juice if oil free, to coat
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp curry powder
- ½ tsp salt and pepper
Tempeh Ingredients
- 8 oz tempeh, crumbled
- 1 small red onion, diced
- 2 carrots, shredded
- ¼ cup orange juice
- 2 tbsp rice vinegar
- 2 tbsp siracha
- 1 tbsp tomato paste
- 2 tbsp maple syrup
- 1 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 1 tbsp curry powder
- salt and pepper to taste
Yogurt Sauce Ingredients
- 1 cup plain unsweetened vegan yogurt
- ¼ cup runny tahini
- 1 large lime, zested and juiced
To Serve
- 1 cup microgreens
- ½ cup finely chopped cilantro leaves
Method
- Preheat oven to 400 and line a large metal baking sheet with parchment paper. Season cauliflower with spices and spread on sheet. Bake for 20-25 minutes until crispy.
- Meanwhile, heat a large cast iron skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the crumbled tempeh and cook for 4-5 minutes, stirring occasionally until edges are golden. Add in the onion and carrot and sauté for 3-4 minutes until tender. Mix the juice, vinegar, sriracha, tomato paste, maple syrup, ginger, garlic, curry power, salt and pepper in a small jar and pour into the skillet. Reduce heat to low and let thicken.
- Combine yogurt, tahini and lime and spread a layer on each serving plate. Top with the tempeh mixture and roasted cauliflower. Sprinkle with microgreens and cilantro!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
10 Responses
The combo of flavors was amazing! You really know how to please the palate.
The one issue I had, was that the Cauliflower did not get “crispy”. It was a bit disappointing but still tasty.
Hi there! Thanks for trying this recipe, I am so happy that you enjoyed it 🙂 You could try leaving the cauliflower in for a few more minutes or switching to broil for a half a minute for a bit more crunch if thats what you desire!
You better sit down before you take your first bite because the flavors will knock you over! I was shocked that this simple 30-minute clean meal could be soooo good. I almost cried when my plate was empty; I definitely had seconds and my family was fighting over who got 3rds! Don’t be afraid of tempeh (as I was, heard it was bitter with a funny texture), it was the perfect texture and flavor in this dish. Loved it so much just bought her book; can’t wait to try more recipes!
What a raving review!! Thank you so much Casey, I am thrilled for you to try the recipes in the Clean Vegan Cookbook!! Yay – love turning people into tempeh believers!! It really does rock 🙂
This was delish! Easy to prepare!
I didn’t have the OJ so I just used water. Bet it will be even better with the juice. Thanks!
Hey Barb! Thanks for sharing your modifications, I am glad that the recipe turned out deliciously! Appreciate the review and rating, I look forward to seeing what other recipes you try!
Really delicious and easy to make. I made no changes. 😋
So happy you enjoyed this Spiced Cauliflower Bowl just the way it is Joyce!
As all her other recipes, this one was delicious! I didn’t have the exact same ingredients, but the result was savory, packed with umami flavors, and satisfying.Thank you! 😍
So glad you enjoyed it and loved that you improvised with the ingredients you had on hand! 🙂