Curried Cauliflower and Tempeh Bowl

Ingredients

tempeh

Soy-freeextra-firm tofu pressed and cubedpat dry before cooking

6 packages3 lb

maple syrup

3/4 cup

balsamic vinegar

3/4 cup

avocado oil

6 tsp

tamari

9 tbsp

garlicminced

9 cloves

salt

to taste

cauliflowercut into florets

3 large head

red onionthinly sliced

1 1/2 medium

garlicminced

6 cloves

olive oil

7 1/2 tbsp

ground cumin

3 tsp

curry powder

3 tsp

ground coriander

1 1/2 tsp

paprika

1 1/2 tsp

cayenne

3/4 tsp

sea salt

3 tsp

black pepperfreshly ground

1 1/2 tsp

raisins

3/4 cup

basilfresh, chopped

3/4 cup

Method

1. 01Cut tempeh in half widthwise, then cut each half in a star pattern to yield 16 triangles per package, 32 total.
2. 02Whisk maple syrup, balsamic vinegar, avocado oil, tamari, and minced garlic.
3. 03Place tempeh in a shallow dish, pour marinade over, toss to coat, and refrigerate 1 to 24 hours, stirring a couple times if possible.
4. 04Preheat oven to 400°F and line a baking sheet with parchment paper.
5. 05Toss cauliflower, red onion, minced garlic, olive oil, cumin, curry powder, coriander, paprika, cayenne, sea salt, and black pepper in a large bowl.
6. 06Spread cauliflower mixture on one half of the baking sheet and marinated tempeh on the other half.
7. 07Roast 25 to 30 minutes until cauliflower is tender. For crispier texture, broil 3 to 4 minutes, watching closely.30 min
8. 08Garnish with fresh basil and raisins. Serve with brown rice, quinoa, or cauliflower rice if desired.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Dairy-free
• Egg-free
• Gluten-free