Warm Cauliflower, Chickpea, and Tofu Salad
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the spice blend:
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon fennel seed
  • 2 teaspoon ground cinnamon
  • 1½ tablespoons whole peppercorns
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cayenne pepper
For the salad:
  • 1 cup dry chickpeas or 2 cups cooked chickpeas
  • 1 large head cauliflower, cut into 1 inch pieces
  • 8 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 16 oz extra-firm tofu, pressed and drained
  • ½ teaspoon kosher salt
  • pinch of brown sugar
  • 2 tablespoons rice vinegar
  • ¼ cup chopped cilantro
  • ½ cup chopped scallions
Instructions
To make the spice blend:
  1. Roast fennel and mustard seed in a dry pan over low heat. Once seeds start to pop, transfer to a small food processor and combine with remaining spices.
  2. Pulse until peppercorns and other large seeds become a fine powder. Alternatively, you can do this in a pepper grinder or mortar and pestle.
If you start with dried chickpeas:
  1. Soak them in 2 cups of water overnight.
  2. In the morning, drain the excess water and saute them in a pan with ½ teaspoon baking soda for about 3 minutes.
  3. Bring about 3 cups of water to a boil and add chickpeas. Cook for 30 minutes, covered, until chickpeas are soft.
  4. Drain the excess liquid and transfer to large bowl.
For the salad:
  1. Preheat oven to 425.
  2. Place cauliflower pieces on baking sheet. Sprinkle with 2 tablespoons olive oil, cumin, and salt.
  3. Bake for 20 minutes, until cauliflower is roasted and edges have started to brown.
  4. Meanwhile, heat 3 tablespoons olive oil in large cast iron pan over medium high heat. add salt. Place tofu pieces in pan and sear for 4-5 minutes. Flip pieces and sear an additional 4-5 minutes.
  5. Add a pinch of brown sugar, cook an additional minute, and transfer to bowl with chickpeas.
  6. When cauliflower is done, add to bowl with chickpeas as well.
  7. Next, combine 3 tablespoons of your spice blend with 3 tablespoons olive oil and rice vinegar.
  8. Mix well, then pour over vegetable mixture and stir.
  9. Add in cilantro and scallions.
  10. Place in a warm oven until ready to serve.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/07/19/warm-cauliflower-chickpea-and-tofu-salad/