This dish was created on one of those nights when I was tired, it was late, and I had no idea what to make. My friend Justin and I had just gotten home from golfing and it was about 9 PM. One of my favourite things about this time of year is that you can tee off at 4:30, play 18 holes of golf without worrying about not having enough sunlight. Thankfully earlier in the day I had marinated some tempeh. The question was what to make with it.
In the car ride home we brainstormed several different ideas for what to make. None of them were this coconut rice with roasted cauliflower. It kind of just came to us at the last second as we entered the kitchen. Needless to say were thrilled with the result. I don’t think we expected to create something so good that night. It is so simple. Rice, onion, coconut milk, roasted cauliflower.
It went really well with the spicy tempeh marinade I had made. It provided a cooling effect.
We also had some bok choy on the side. Serve it with any steamed green or veggie you like to complete the meal.
Roasted cauliflower is always a good place to start. For those of you who didn’t give it a try when I posted my red lentil with roasted cauliflower recipe I will repeat. It doesn’t matter if you think you don’t like cauliflower. Give roasted cauliflower a try. After I posted the roasted cauliflower recipe, several people told me they tried it and were pleasantly surprised by how much they liked it.
I have also recently developed a love for tempeh. Recently, being over the past few months. I much prefer it to tofu for several reasons. It absorbs flavours better, it has a heartier, meatier flavour, and it is better for you than tofu because it is fermented.
If you have never tried tempeh before look for it in your local health food store and give it a try. As I am discovering there are lots of different things you can do with it.
Spicy Tempeh with Roasted Cauliflower Coconut Rice
The sweet coconut rice with roasted cauliflower pairs nicely with this spicy tempeh. Light yourself up with with fiery jalapeño and cool it down with the sweet taste of roasted cauliflower and coconut.
240 g tempeh
1 head cauliflower cut into florets
1 cup brown basmati rice
2 cups water
1 onion ( finely chopped)
1 can coconut milk
salt and pepper
1/4 cup tamari
1 tablespoon genmai miso
1 piece of ginger (approximately size of 1/2 your thumb)
2 tablespoons agave nectar
1/2 jalapeño pepper
1 large garlic clove
1/4 cup water
3 tablespoons chopped cilantro
1. Combine all the ingredients except the cilantro in an upright blender and blend until smooth. Add cilantro. Pour marinade over tempeh in a large Ziploc bag or sealed container. Marinate for minimum 4 hours up to 24 hours. When baking be careful that the tempeh doesn’t burn and dry out. If you notice it is getting too dry remove it from the oven. There should be just enough marinade to last the 40 minutes and you will be left with a sticky glaze that can be brushed on the tempeh.
2. Preheat oven to 400F. Lay the tempeh flat in a baking dish and cover with aluminum foil. Bake for 40 minutes flipping the tempeh over halfway through the cooking.
3. Lay the cauliflower florets on a baking sheet and bake for 40 minutes at the same time as the tempeh.
4. Cook the rice at the same time. Rinse the rice and add it to 2 cups of boiling water. Simmer on low heat until water is evaporated. Approximately 30-35 minutes. Rice should be pretty much cooked at this point.
5. Add the can of coconut milk to the rice and mix well. Leave it on the heat for a few more minutes until the rice has absorbed most of the coconut milk. The rice should be nice and creamy.
6. Remove the tempeh and cauliflower from the oven. Finely chop the cauliflower florets and add them to the rice. Season the rice with salt and pepper.
7. Slice the tempeh into thin matchstick slices. Serve the tempeh over the coconut rice and brush with the remaining sticky marinade.
Serves 3-4 people
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