This easy one pot dish features tempeh and cauliflower with a fragrant spice blend of cumin, coriander, paprika and curry powder. You’ll love this vegetarian main.
For dinner tonight I made a cauliflower and tempeh dish with Indian spices. Besides making a mess when chopping the cauliflower, the recipe was super easy to put together and I loved the curry flavor. It definitely reminded me of my favorite Cracklin’ Cauliflower recipe — this one is just missing the peas!
I enjoyed this dish warm, but Isaac came home later, had it cold and said it was tasty that way as well. I’m already excited for leftovers tomorrow because curried dishes always taste better after having time for the flavors to meld together.
If you make this curried cauliflower and tempeh bowl, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tempeh, raisins, spices, salt, pepper, vegetable broth and bay leaf.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about fifteen minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat and remove bay leaf. Garish with fresh basil and serve with a whole grain like brown rice or quinoa.
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