Umami
Umami

Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, C

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Ingredients

1 head cauliflower

1/4 cup olive oil

2 tablespoon coconut amino

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon turmeric

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

For the Chickpeas -

1 can chickpeas, drained and rinsed

2 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon curry powder

1/2 teaspoon coriander

Pinch of salt and pepper

For the Whipped Tofu Feta -

6 oz silken tofu

1 tablespoon lemon juice

1 tablespoon nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Pinch of salt

For the chimichurri sauce -

1 cup chopped fresh parsley

2 - 3 garlic cloves, minced

1 teaspoon oregano

1 teaspoon red pepper flakes, optional

2 tablespoon red wine vinegar

1 cup extra virgin olive oil, or enough to cover all the ingredients

Directions

- Wash and trim the hard stem of the cauliflower, bring a large pot of water to boil (test the amount of water first by dipping your cauliflower in it, make sure the water can cover the entire cauli without spilling);

- Boil the cauliflower for 8-10 minutes, or till just fork tender, adjust based on the size of your cauliflower;

- Preheat the oven to 435°F;

- Mix all the seasonings for the cauliflower, pour some seasonings in from the bottom so the flavor gets inside, massage and coat the entire cauliflower well;

- Roast the cauliflower in a lined baking sheet on top rack for 40 minutes;

- Prep the chickpeas, drain and rinse, then toss the chickpeas in the seasonings till well combined, transfer to a lined baking sheet;

- When the cauli is halfway done, after 20 minutes, add the chickpea tray into the oven, and bake together for the rest 20 minutes;

- Meanwhile, make the chimichurri sauce and tofu feta;

- Finely chop the fresh parsley by hand - I do not recommend using a processor for this! Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse;

- Add all the tofu feta ingredients to a processor, blend till very smooth and silky;

- When cauliflower and chickpeas are done cooking, assemble the dish, spread some whipped tofu feta on a plate first, then crispy chickpeas, cauliflower, and drizzle on tahini and chimichurri;

- Serve hot, enjoy!

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