Curried Cauliflower and Tempeh Bowl

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• 2 each 8 oz packages tempeh
  Ingredient note

  Source: 2 8 oz packages tempeh
• ¼ cup maple syrup
  Ingredient note

  Source: ¼ cup maple syrup
• ¼ cup balsamic vinegar
  Ingredient note

  Source: ¼ cup balsamic vinegar
• 2 teaspoons avocado or olive oil
  Ingredient note

  Source: 2 teaspoons avocado or olive oil
• 3 Tablespoons low sodium tamari (soy sauce or coconut aminos)
  Ingredient note

  Source: 3 Tablespoons low sodium tamari (soy sauce or coconut aminos)
• 3 cloves + 2 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced); Source: 2 cloves garlic (minced)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt (to taste)
• 1 each large head cauliflower (cut into florets)
  Ingredient note

  Source: 1 large head cauliflower (cut into florets)
• ½ each medium red onion (thinly sliced)
  Ingredient note

  Source: ½ medium red onion (thinly sliced)
• 3 Tablespoons olive oil
  Ingredient note

  Source: 2-3 Tablespoons olive oil; upper source range endpoint used for shopping.
• 1 teaspoon ground cumin
  Ingredient note

  Source: 1 teaspoon ground cumin
• 1 teaspoon curry powder
  Ingredient note

  Source: 1 teaspoon curry powder
• ½ teaspoon ground coriander
  Ingredient note

  Source: ½ teaspoon ground coriander
• ½ teaspoon paprika
  Ingredient note

  Source: ½ teaspoon paprika
• ¼ teaspoon cayenne
  Ingredient note

  Source: ¼ teaspoon cayenne
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoon freshly ground black pepper
• ¼ cup raisins
  Ingredient note

  Source: ¼ cup raisins
• ¼ cup fresh basil (chopped )
  Ingredient note

  Source: ¼ cup fresh basil (chopped )

1. Remove tempeh from package and chop into small triangles by cutting the tempeh in half widthwise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
2. In a small bowl combine maple syrup, balsamic vinegar, tamari, oil and minced garlic.
3. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.
4. When tempeh is done marinating, reheat oven to 400°F and line a baking pan with parchment paper.
5. Combine cauliflower, red onion, garlic, olive oil and spices in large bowl and mix to combine.
6. Add cauliflower to one half of prepared baking sheet and marinated tempeh to the other half. Roast for 25-30 minutes, until cauliflower is tender and cooked to your liking. If you want your tempeh and cauliflower to be a little crispy broil for 3-4 minutes, but watch closely so they don’t burn!
7. Remove from heat. Garnish with fresh basil and raisins. Serve with a whole grain like brown rice, quinoa or cauliflower rice if desired.