For dinner tonight, I got inspired by a recipe from the Eat-Clean Diet Stripped and made a cauliflower and tempeh dish with Indian spices. Besides making a mess when chopping the cauliflower, the recipe was super easy to put together and I loved the curry flavor. It definitely reminded me of my favorite Cracklin’ Cauliflower recipe – this one is just missing the peas!
Curried Cauliflower with Tempeh
Inspired by Smack Your Lips Spiced Cauliflower and Tofu
1 tsp olive oil
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
1 head cauliflower, cut into bite-sized pieces
8 oz tempeh, cut into 1/4-inch cubes (Lightlife’s Three Grain is my fav)
1/4 cup raisins
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp curry powder
1/2 tsp paprika
1/4 tsp cayenne
1/2 Tbsp sea salt
1/4 tsp freshly ground black pepper
1 cup reduced sodium vegetable broth
1 bay leaf
1/4 cup chopped fresh basil
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tempeh, raisins, spices, salt, pepper, vegetable broth and bay leaf.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about fifteen minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat and remove bay leaf. Garish with fresh basil and serve with a whole grain like brown rice or quinoa.
I enjoyed this dish warm and loved it. Isaac came home later and had it cold and said it was tasty that way as well. I’m already excited for leftovers…