Spiced Cauliflower Tempeh Salad Bowl Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
1 small head of cauliflower, cut into florets
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
½ cup vegan mayonnaise
¼ cup unsweetened dairy-free milk
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dill weed
Pinch of salt
Pinch of ground black pepper
8 ounces tempeh, sliced into ¼-inch-thick slices and then into small bite-size pieces
8 ounces baby spinach
1 small red onion, cut into bite-size pieces
2 carrots, cut into small matchstick pieces
1 yellow bell pepper, cut into bite-size pieces
2Preheat the oven to 400°F.
3Place the cauliflower florets into a large bowl. Sprinkle with the oil, salt, cumin, and ¼ teaspoon pepper. Toss. Spread out onto a baking sheet and bake for about 25 minutes or until you can easily pierce the cauliflower with a fork. Remove from the oven and set aside.
5While the cauliflower is baking, make the salad dressing. Mix the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pinch of pepper in a small bowl. Place the tempeh in the dressing to marinate while the cauliflower is baking.
7Divide the spinach between two salad bowls. Make a line in the shape of an arc with each vegetable starting with the onion and continuing on with the carrots, cauliflower, and bell pepper. Remove tempeh from the marinade and add it as the final touch to the bowl. Serve with the dressing.
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