Roasted Cauliflower with Chickpeas, Tempeh and Herb Soy Yogurt

Crispy oven-roasted cauliflower with chickpeas and tempeh, seasoned with cumin and paprika. Served with a fresh herb and soy yogurt sauce that rounds out the dish.

By yumbelo · 2 servings · 35 minutes

Roasted Cauliflower with Chickpeas, Tempeh and Herb Soy Yogurt

Ingredients

  • 600 g Cauliflower
  • 1 Dose Chickpeas (can, drained)
  • 200 g Tempeh
  • 3 EL Olive oil
  • 1 TL Sweet paprika powder
  • 1 TL Cumin, ground
  • 1 TL Maple syrup
  • 150 g Soy yogurt, unsweetened
  • 1 Stück Lemon (juice)
  • 2 Stück Garlic clove
  • 1 Bund Parsley
  • 1 Prise Salt
  • Pepper

Method

  1. Preheat the oven to 220 °C top and bottom heat and line a baking sheet with baking paper.
  2. Trim the cauliflower and divide it into bite-sized florets. Drain the chickpeas, rinse them and pat them thoroughly dry. Cut the tempeh into cubes about 1.5 cm in size.
  3. Toss the cauliflower, chickpeas and tempeh with 2 tbsp olive oil, paprika powder, cumin, a pinch of salt and pepper in a large bowl and spread them out on the baking sheet.
  4. Bake in the oven for about 25 minutes, until the cauliflower has roasted flavor and the chickpeas are crispy. Turn once halfway through the time.
  5. Meanwhile, stir the soy yogurt together with the maple syrup, the juice of half a lemon and a pinch of salt.
  6. Finely grate the garlic cloves, finely chop the parsley and stir both into the yogurt. Season to taste with lemon juice and salt.
  7. Drizzle the roasted cauliflower with the remaining olive oil, refine with some lemon zest or juice, and serve warm with the herb sauce.