YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Cauliflower 'Chicken' with Roasted Vegetables
Enjoy a vibrant and comforting dish featuring crispy, seasoned cauliflower 'chicken' enhanced with a golden chickpea flour crust and hearty cubes of tempeh. Complemented by an array of roasted red bell pepper, zucchini, and red onion, this meal offers a satisfying crunch and a medley of roasted flavors, perfectly balanced for clean eating.
INGREDIENTS
1 medium head Cauliflower Florets (350g)
1/3 cup Chickpea Flour (40g)
100g Tempeh
1 medium Red Bell Pepper (100g)
1 medium Zucchini (100g)
1 small Red Onion (50g)
1/2 tbsp Olive Oil (7g)
Spice Mix (Salt, Pepper, Garlic Powder, Smoked Paprika) to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Cut the cauliflower into bite-sized florets and slice the tempeh into cubes or strips.
In a shallow bowl, combine the chickpea flour with a pinch each of salt, pepper, garlic powder, and smoked paprika.
Toss the cauliflower florets in the spice-infused chickpea flour until well coated. In a separate bowl, lightly season the tempeh cubes.
Chop the red bell pepper, zucchini, and red onion into uniform pieces.
On the prepared sheet pan, arrange the coated cauliflower, seasoned tempeh, and chopped vegetables in a single layer. Drizzle with 1/2 tablespoon of olive oil and toss gently to coat the vegetables evenly.
Roast in the preheated oven for 25-30 minutes, turning halfway through to ensure even crispiness and roasting.
Once the cauliflower is crispy and the vegetables are tender with slight charred edges, remove from the oven and serve immediately.