Plant Powered Wellness

Cauliflower Rice with Grilled Tempeh and Spicy Drizzle


Prep Time

25 minutes plus overnight soaking for the almonds

Prep Notes

Soak the almonds in pure water overnight to soften them

Cooking Time

10 minutes

Yields

3-4 servings

Ingredients

1 head cauliflower
1 medium onion
2 cloves garlic
1 large courgette
1 packet tempeh
1 cup almonds, soaked overnight, drained and rinsed
½ cup water
2 tbsps favourite hot sauce, or to taste
2 tbsps coconut oil
Juice of 1 lemon
Sea salt and black pepper, to taste

Directions

  1. Wash cauliflower and pat dry. Trim ends and transfer to food processor. Pulse until “rice” forms. Set aside in large bowl.
  2. Peel and dice onion and garlic and add to pan with olive oil on medium heat. Cook for five minutes or until caramelized.
  3. Wash, pat dry, and dice courgette and add to pan. Cook for five more minutes.
  4. Transfer vegetable mixture to cauliflower and toss well. Add lemon juice and olive oil.
  5. Add salt and pepper to taste.
  6. Cut tempeh into 2cm cubes
  7. Bring coconut oil to medium-high heat in pan and cook tempeh for 5-8 minutes until browned on all sides. Set aside.
  8. Add almonds, ½ cup water, favourite hot sauce, sea salt, and black pepper to blender or food processor and blend on high until creamy sauce forms. Add more water if needed.
  9. Serve tempeh over “rice” with spicy drizzle. This is nice with steamed or wilted kale.

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