High-Protein Tandoori Cauliflower Bowl
This high-protein tandoori cauliflower bowl features spicy roasted vegetables and chickpeas on creamy whipped tofu dressing. Easy, nourishing, and delicious!
Servings
Ingredients
- ½ head cauliflower chopped in florets (~500g)
- 1.5 cups chickpeas
- 1 cucumber finely chopped
- ½ cup fresh mint finely chopped
- 10 raw almonds
Whipped Tofu
- 9 oz extra firm tofu
- 5.3 oz coconut yogurt
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp white miso paste
- ¼ tsp sea salt flakes
- 2 tsp maple syrup
Tandoori Spices (see notes)
- ½ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp red chili powder omit if sensitive to spice
- ½ tsp smoked paprika
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the baked vegetables: In a large bowl, combine the turmeric, garam masala, chili powder, smoked paprika, garlic paste, ginger paste, and olive oil. Stir until a paste forms. Add the cauliflower and chickpeas, tossing until everything is evenly coated.
- Transfer to a large baking tray lined with parchment paper. Bake on the middle rack for 30 minutes, rotating halfway through.
- Prepare the almonds: Place the almonds in an oven-safe dish and bake for 10 minutes. Let them cool, then roughly chop.
- Prepare the whipped tofu: In a food processor, combine the tofu, coconut yogurt, lemon juice, Dijon mustard, white miso paste, sea salt flakes, and maple syrup. Blend until completely smooth. This took about 5 minutes in my processor to eliminate any grainy texture. Refrigerate until ready to use, ideally for at least 20 minutes so it’s chilled and slightly firmed.
- Assemble: Divide the sauce between two shallow bowls. Top with cucumber, mint, roasted cauliflower and chickpeas, pickled onions, and almonds. Enjoy!
Video
Notes
Tandoori Spices:
- You can use finely minced ginger and garlic instead of paste and add an extra 1 tsp of olive oil.
- The spice mix is quite spicy, but goes very well with the refreshing whipped tofu. If sensitive to spices, omit the red chili.
- To save time, you can also replace it with store-bought tandoori paste.
- You can use finely minced ginger and garlic instead of paste and add an extra 1 tsp of olive oil.
- The spice mix is quite spicy, but goes very well with the refreshing whipped tofu. If sensitive to spices, omit the red chili.
- To save time, you can also replace it with store-bought tandoori paste.
Nutritional Information - Per Serving
Calories 662kcal | Carbohydrates 45g | Protein 37g | Fat 31g | Sodium 688mg | Fiber 21g | Vitamin A 96IU | Vitamin C 128mg | Calcium 673mg | Iron 12mg