- 1 head cauliflower – cut into 1 inch bite size pieces
- 2 cloves garlic, minced
- 2 T olive oil
- 1 tsp kosher salt
- 1/2 tsp cumin seeds
- 1/2 teaspoon fennel seeds
- cracked pepper
- 1 14 ounce can chick peas -drained, rinsed and heated
- 1 16 oz block tofu – cut into 3/4 inch cubes
- 1/2 tsp kosher salt
- cracked pepper to taste
- 2–3 Tablespoons coconut oil
- pinch brown sugar
1/4 C chopped cilantro
1/4 C chopped scallion
1/4- 1/2tsp more salt to taste
425 F Oven.
- Roast cauliflower: Cut cauliflower into bite-sized pieces and toss with 2 T olive oil, 2 minced garlic cloves, 1 tsp salt, cumin and fennel seeds and cracked pepper. Roast in the oven on a baking sheet for 20-30 minutes until golden, tender and edges are crispy, stirring a couple of times.
- Pan Sear tofu: Blot tofu with paper towels, pressing down to release moisture. Cut into bite sized cubes. Heat 2-3 T coconut oil in a skillet along with 1/2 tsp salt and cracked pepper, also in the skillet, on medium-high heat. Give a quick stir and add tofu and let brown, turning occasionally until most sides are golden, about 8-10 minutes. Sprinkle with a generous pinch of brown sugar, and cook for one more minute. Set aside.
- Mix the dressing ingredients (oil, vinegar and curry spice) together in a small bowl.
- Heat the chickpeas in a small pot with some water and a pinch of salt. Drain.
- Combine: Place the heated the chickpeas in a large bowl. Add the roasted cauliflower, caramelized tofu, add the dressing and fresh herbs and toss. Taste for salt and pepper.
- Either place in a heatproof casserole dish, and place in a warm oven until ready to serve, or chill and serve over dressed greens.
To make Madras Curry Spice Blend:
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tsp mustard seeds
1 tsp fennel seed
2 tsp ground cinnamon
1 1/2 tablespoons peppercorns
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp tablespoon ground cardamom
2 tsp tablespoon turmeric
1 tsp tablespoon ground ginger
1/2 – 1tsp cayenne (depending on how spicy you like)
In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
- Calories: 435
Keywords: Indian cauliflower, vegan indian recipes,