Roasted Tempeh with Cauliflower
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
Here's a dish I've been making constantly because it's ridiculously easy and comes together in under an hour. Roasted tempeh with cauliflower is one of those meals that feels fancy but requires minimal effort, plus it's incredibly budget friendly since both ingredients are so affordable. The tempeh is packed with protein and probiotics that are great for digestion, so you're getting something truly nourishing. I love how the maple soy glaze gets all caramelized and sticky on the vegetables in the oven, creating these irresistible crispy edges. It's the kind of comforting, satisfying meal that works equally well for weeknight dinners or impressing guests.
Ella x
Ingredients
- 454 gtempeh(cut into 3/4-inch cubes)
- 1 headcauliflower(cut into florets)
- 4 tablespoonsolive oil
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonspure maple syrup
- 1 tablespoonrice vinegar
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssesame seeds(divided)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2green onions(thinly sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
Tip: Using parchment paper prevents sticking and makes cleanup easier.
- 2
In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the glaze.
Tip: Prepare the glaze while the oven preheats to save time.
- 3
Divide olive oil between the two baking sheets. Add tempeh cubes to one sheet and cauliflower florets to the other, tossing each with salt and pepper until evenly coated.
Tip: Keeping tempeh and cauliflower separate ensures each cooks at its ideal rate.
- 4
Roast both sheets in the preheated oven for 15 minutes until the edges begin to brown, stirring halfway through.
Tip: Stirring halfway ensures even browning and prevents burning.
- 5
After 15 minutes, remove both sheets from the oven and drizzle the prepared glaze evenly over the tempeh and cauliflower.
Tip: Adding the glaze partway through prevents the sugars from burning.
- 6
Return both sheets to the oven and roast for another 15-20 minutes, stirring once more halfway through, until the tempeh is golden and crispy and the cauliflower is deeply caramelized.
Tip: Look for dark brown edges on the cauliflower for maximum caramelization.
- 7
Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned.
Tip: Toasting sesame seeds intensifies their nutty flavor significantly.
- 8
Transfer the roasted tempeh and cauliflower to a large serving platter, sprinkle with toasted sesame seeds and sliced green onions, and serve immediately.
Tip: Fresh garnishes add brightness and contrast to the warm, savory components.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.