Spiced cauliflower with sticky glazed tofu

Spicy, sticky, tangy – there’s so much going on with this cauliflower number and that’s why I love it.
Cook Time 30 minutes
Course Main
Servings 4
Dairy Free, Diabetic, Gluten Free


  • ½ cauliflower cut into florets or sliced
  • 2 tablespoons olive oil
  • 1 teaspoon celery salt
  • ½ teaspoon ground turmeric
  • 200 g tofu
  • ¼ cup sweet chilli sauce*
  • 1 teaspoon ginger finely minced
  • ½ teaspoon ground coriander
  • 1 teaspoon sesame seeds
  • 1 tablespoon sesame oil
  • 1 cup edamame beans
  • 150 g green beans cut in half
  • 1 lemon zest and juice
  • 2 tablespoons dukkah
  • 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.


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.
Recipe by: Jo Wilcox.
Photography by: Todd Eyre.