Equipment
- Oven
- skillet
Ingredients
Cauliflower Ingredients
- 1 cauliflower, cut into florets
- olive oil or lemon juice, 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 dairy free yogurt
- ¼ cup runny tahini
- 1 large lime, zested and juiced
To Serve
- 1 cup microgreens
- ½ cup cilantro leaves, finely chopped
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!
Nutrition
Serving 1servingCalories 380kcalCarbohydrates 37gProtein 21gFat 20gSaturated Fat 7gPolyunsaturated Fat 6gMonounsaturated Fat 5gSodium 577mgPotassium 1079mgFiber 8gSugar 14gVitamin A 5877IUVitamin C 94mgCalcium 172mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
