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Warm Roasted Cauliflower & Tofu Salad
Super-charged with flavour and nutrition, this dish makes an easy midweek meal for two that’ll make you feel pretty good about yourself. Packed with protein, fibre and healthy fats it’s easy to put together and then let the oven do all the work. Great hot or cold for lunch the next day.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 425°F. On a large baking tray, toss together the cauliflower, tofu, mushrooms, curry powder, 2 tablespoons of olive oil, chilli flakes (if using), a large pinch of salt and lots of black pepper; spread everything out in a single layer.
curry powder2 teaspoonsolive oil4 tablespoons
2
Slice the very top off the ½ bulb of garlic, wrap tightly in foil and nestle into the corner of the baking tray. Place the tray in the oven and cook for 20–⏱️ 25 minutes until everything is crisp and golden.
3
In a large bowl, stir together the lentils, lemon zest and juice, maple syrup, 2 tablespoons of olive oil, a pinch of salt and set aside (you can also stir this together on the baking tray once everything is cooked, to save on washing up).
lemon1maple syrup1.5 teaspoonsolive oil4 tablespoons
4
Once the cauliflower is cooked, remove the parcel of garlic and sprinkle the almonds over the vegetables. Return the tray to the oven for ⏱️ 5 minutes until the almonds are golden.
5
Squeeze the cooked garlic out of its skin into the lentils, then taste to check the seasoning and adjust as needed. Stir through most of the herbs (reserving a small amount to garnish) and the cauliflower mixture. Tip onto a large plate or serving dish and scatter over the remaining herbs.
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