Spicy, sticky, tangy – there’s so much going on with this cauliflower number and that’s why I love it.
If you’re not quite sold on tofu, this dish is the perfect excuse to give it another go. It’s marinated in sweet chilli, ginger and coriander then seared ’til perfectly crispy and yummy. The great this about using sweet chilli as a marinade is that the sugars in it will caramelize when cooked, creating a delicious crust. The cauliflower gets roasted with ingredient-of-the-moment, disease-fighting turmeric then tossed with green beans and edamame.
Try this recipe for speedy vegetarian meal that’s also gluten and dairy-free. It’s great for entertaining guests with a range of dietary requirements.
- cauliflower ½, cut into florets or sliced
- olive oil 2 tablespoons
- celery salt 1 teaspoon
- ground turmeric ½ teaspoon
- tofu 200g
- sweet chilli sauce* ¼ cup
- ginger 1 teaspoon, finely minced
- ground coriander ½ teaspoon
- sesame seeds 1 teaspoon
- sesame oil 1 tablespoon
- edamame beans 1 cup
- green beans 150g, cut in half
- lemon 1, zest and juice
- dukkah 2 tablespoons
- pea tendrils or herbs to garnish
Preheat the oven to 180°C and line a roasting tray with baking paper. Toss cauliflower with the oil, celery salt and turmeric and arrange in a single layer on the tray. Roast for 10-15 minutes or until tender and colouring.
- Marinate tofu in the sweet chilli sauce, ginger, coriander and sesame seeds for at least 15 minutes or up to 1 hour. Drain tofu, reserving the marinade.
- Heat the sesame oil in a non-stick pan and sear tofu on all sides until coloured then add the marinade to the pan to reduce and warm through.
- Blanch both types of beans until bright green (1-2 minutes). Drain and toss with lemon zest and juice and season with salt.
- Serve cauliflower and beans in shallow bowls and top with sticky tofu. Spoon over sticky pan sauce, sprinkle with dukkah and garnish with pea greens or herbs.
* Check label if eating gluten free.
Recipe by: Jo Wilcox.
Photography by: Todd Eyre.