This delightfully sweet and spicy mixture of honey and black pepper brighten up the earthy flavors of cauliflower and tempeh in this plant-powered dish.
High in blood pressure balancing potassium and Vitamin C, cauliflower is a great low-carb choice for bulking up vegetarian dinners. Tempeh is less processed than its soybean cousin, tofu; look for it next to the tofu in your grocery store’s produce section. While this is best served immediately, the leftovers make a fantastic lunch.
3 tablespoons virgin coconut oil
10 small garlic cloves, smashed
3 medium (1 1/2 oz. each) shallots, chopped (about 3/4 cup)
1 (8-oz.) pkg. tempeh, cut crosswise into 1-in.-thick slices
3 cups finely chopped cauliflower (from 1 head cauliflower)
1/4 cup chopped fresh cilantro
1 medium-size (1 oz.) red Fresno chile, unseeded and sliced crosswise into rings (about 3 Tbsp.)
1/2 teaspoon black sesame seeds
Added sugars 9g
Calcium 11% DV
Potassium 14% DV
How to Make It
Melt oil in a large skillet over medium-low. Add garlic, shallots, and ginger; cook, stirring occasionally, until mixture is softened, 6 to 8 minutes. Meanwhile, stir together soy sauce, honey, black pepper, and salt in a small bowl; set aside.
Increase heat to medium-high; cook garlic mixture, stirring constantly, until mixture starts to sizzle, about 1 minute. Add tempeh; stir gently to coat. Cook, stirring to break up tempeh into smaller pieces, until lightly browned, about 3 minutes. Add cauliflower; cook, stirring occasionally, until softened, about 5 minutes. Add soy sauce mixture; cook, stirring constantly, until tempeh mixture is coated with sauce, about 1 minute.
Stir in cilantro and chile. Transfer to a serving platter; sprinkle with sesame seeds.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.