Indian Cauliflower with Chick Peas & Carmelized Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Roast cauliflower:
Cut cauliflower into bite sized pieces and toss with 2 T olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp cumin seeds, cracked pepper. Roast in the oven on a baking sheet for 20-30 minutes until golden and edges are crispy, stirring a couple times. 425F
Sear tofu:
Blot tofu with paper towels, pressing down to release moisture. Cut into bit sized cubes. Heat 2-3 T oil in a skillet with 1/2 tsp salt and cracked pepper, also in the skillet, on medium high heat. Give a quick stir and add tofu and let brown, turning occasionally until most sides are golden, about 8-10 minutes. Sprinkle with a generous pinch brown sugar, and cook for one more minute. Set aside.
Combine:
Strain cooked the chickpeas and place in a large bowl. Add the roasted cauliflower, caramelized tofu, olive oil, vinegar and the rest of the spices and herbs. Taste for salt and pepper. I usually add a little more kosher salt. Either place in a heat proof casserole dish, and place in a warm oven until ready to serve, or chill and served over dressed greens.
Madras Curry Spice Blend:
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tsp mustard seeds
1 tsp fennel seed
2 tsp ground cinnamon
1 1/2 tablespoons peppercorns
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp tablespoon ground cardamom
2 tsp tablespoon turmeric
1 tsp tablespoon ground ginger
1/2 – 1tsp cayenne (depending on how spicy you like)
Directions:
In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Cook time: 1 hour Yield: 4- 6
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FREECOLOGY.
1 serving Cauliflower,Baked Whole (AllRecipes) (by RPDICESARE) 3 clove Garlic 3 tbsp Olive Oil 0.5 tsp Kosher Salt (by 65PLUS1) .5 tsp Cumin seed 2 cup Chick Peas 1 block Tofu, firm .5 tsp Kosher Salt (by 65PLUS1) 1 tbsp Pepper, black 2 tbsp Olive Oil 1 tsp unpacked Brown Sugar 3 tbsp Curry powder 2 tbsp Olive Oil 2 tbsp Rice Wine Vinegar (by PINCHYGUY) 0.25 cup cilantro (fresh) (by MINDTHEGAP7) .25 cup, chopped Scallions, raw
Roast cauliflower:
Cut cauliflower into bite sized pieces and toss with 2 T olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp cumin seeds, cracked pepper. Roast in the oven on a baking sheet for 20-30 minutes until golden and edges are crispy, stirring a couple times. 425F
Sear tofu:
Blot tofu with paper towels, pressing down to release moisture. Cut into bit sized cubes. Heat 2-3 T oil in a skillet with 1/2 tsp salt and cracked pepper, also in the skillet, on medium high heat. Give a quick stir and add tofu and let brown, turning occasionally until most sides are golden, about 8-10 minutes. Sprinkle with a generous pinch brown sugar, and cook for one more minute. Set aside.
Combine:
Strain cooked the chickpeas and place in a large bowl. Add the roasted cauliflower, caramelized tofu, olive oil, vinegar and the rest of the spices and herbs. Taste for salt and pepper. I usually add a little more kosher salt. Either place in a heat proof casserole dish, and place in a warm oven until ready to serve, or chill and served over dressed greens.
Madras Curry Spice Blend:
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 tsp mustard seeds
1 tsp fennel seed
2 tsp ground cinnamon
1 1/2 tablespoons peppercorns
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp tablespoon ground cardamom
2 tsp tablespoon turmeric
1 tsp tablespoon ground ginger
1/2 – 1tsp cayenne (depending on how spicy you like)
Directions:
In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Cook time: 1 hour Yield: 4- 6
Serving Size: makes 6 servings
Number of Servings: 1
Recipe submitted by SparkPeople user FREECOLOGY.
Nutritional Info Amount Per Serving
- Calories: 1,796.6
- Total Fat: 128.0 g
- Cholesterol: 2.0 mg
- Sodium: 2,383.7 mg
- Total Carbs: 136.4 g
- Dietary Fiber: 39.7 g
- Protein: 63.8 g
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