Buffalo Cauliflower and Tempeh

Get out of your cauliflower rut with this buffalo flavored dish.



From "For Goodness Sake"
March 2018

Yield: 6 to 8 servings

For Goodness Sakefeaturing Chef Diane Hagedorn (Rafferty Rocks Press, 2016) delivers plant-based vegan recipes that are good for you and for the planet. These recipes come from the Spiral House Kitchen, an eco-conscious community nestled in the unique stone property in the Hudson Valley. These recipes show how vegans can enjoy buffalo-sauce flavor without meat. 

Serve these spicy bites, separately or together, with your favorite dip or dressing — we use a plant-based ranch. They also give a flavorful kick atop a green salad. You'll have extra cauliflower rub, which can be stored in a cool place (not the fridge) for up to three weeks. Use it when sautéeing vegetables or add It to a coleslaw dressing for a spicy coleslaw.

Ingredients:

For the cauliflower rub

• 1/4 cup light brown sugar
• 1/4 cup paprika
• 3 tablespoons freshly ground pepper
• 3 tablespoons salt
• 1 tablespoon onion powder
• 1 teaspoon celery seed
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cumin

For the cauliflower

• 1 head cauliflower, cut into florets
• 2 tablespoons grapeseed oil
• 3/4 cup Frank’s Red Hot sauce, or to taste
• 4 tablespoons melted Earth Balance Vegan Buttery Stick, or to taste

For the tempeh

• 8 ounces flax or wild rice tempeh
• 2 tablespoons grapeseed oil
• 2 tablespoons Earth Balance Vegan Buttery Stick
• 5 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup Frank’s Red Hot sauce
• 2 teaspoons Italian seasoning
• celery sticks, for serving

Instructions:

For the cauliflower      

1. Preheat the oven to 400 degrees Fahrenheit.

2. Mix the rub ingredients together in a bowl.

3. In another bowl, mix the cauliflower florets with the grapeseed oil, then toss with the rub.

4. Place florets on a parchment-lined cookie sheet and roast until golden brown, about 20 minutes.

5. While the cauliflower roasts, mix Frank’s Red Hot sauce with the melted Earth Balance.

6. Toss the warm cauliflower florets with the buttery hot sauce mixture.

For the tempeh

1. Pull apart or cut the tempeh into small pieces.

2. In a sauté pan large enough to submerge the tempeh in water, add water to cover and bring to a boil. Reduce the heat and simmer until most of the water is absorbed and evaporated, 10 to 15 minutes.

3. Drain any remaining water and return pan with tempeh to the stovetop. Add grapeseed oil and sauté the tempeh until lightly browned. Add the Earth Balance to a corner of the pan. When melted, quickly sauté the garlic. Stir garlic into the tempeh and continue cooking until the tempeh is golden brown but the garlic is not burnt.

4. Add the broth, hot sauce, and Italian seasoning to the pan. Turn the heat to high until the liquid comes to a boil, then reduce heat to a simmer and cook until the liquid is reduced by half.

5. Serve with celery sticks.

More Recipes from For Goodness Sake:

Blueberry Yum Crumble
Indian-Spiced Red Lentil Soup


Reprinted with permission from For Goodness Sake featuring Chef Diane Hagedorn, published by Rafferty Rocks Press, 2016.