Roasted Tempeh with Cauliflower

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.