Caitlin Bensel
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Stir in cilantro and chile. Transfer to a serving platter; sprinkle with sesame seeds.

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