SPICED CAULIFLOWER TEMPEH SALAD BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small head of cauliflower, cut into florets

2 tbsp extra virgin olive oil

1 tsp salt

1⁄2 tsp ground cumin

1⁄4 tsp ground black pepper

FOR THE DRESSING

1⁄2 cup vegan mayonnaise

1⁄4 cup unsweetened dairy-free milk

1 tsp lemon juice

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1⁄4 tsp dill weed

Pinch of salt

Pinch of ground black pepper

227g (8oz) tempeh, sliced into 1⁄4- inch-thick slices and then into small bite-size pieces

227g (8oz) 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

NUTRITIONAL VALUES

Calories: 576kcal
Fat: 41.6g (5.1g S.Fat)
Carbs: 34.1g
Protein: 26.1g
Sugar: 8.4g
Sodium: 1751mg

METHOD

CAULIFLOWER:
Preheat the oven to 400°F (200°C, or gas mark 6).

In a large mixing bowl, combine the cauliflower florets. Season with the oil, salt, cumin, and 14 teaspoon pepper. Toss. Spread out on a baking sheet and bake for about 25 minutes, or until the cauliflower can be easily pierced with a fork. Set aside after removing from the oven.

DRESSING:
Prepare the salad dressing while the cauliflower bakes. In a small bowl, combine the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pepper to taste. While the cauliflower bakes, marinate the tempeh in the dressing.

ASSEMBLY:
Separate the spinach into two salad bowls. Make an arc with each vegetable, beginning with the onion and continuing with the carrots, cauliflower, and bell pepper. Remove the tempeh from the marinade and add it to the bowl as a finishing touch. Serve with the dressing on the side.