Baked Tempeh & Cauliflower

1 comment

Hurrah! I finally won my repulsion for tempeh, and this is how I prepared it for lunch today: I must say I found it very pleasant, a big thanks to all of you for convincing me to try it with your mouth-watering recipes and your comments about its deliciousness …

100 gr of tempeh, sliced
165 gr of raw cauliflower tops
15 gr of flour
3 gr of extra virgin olive oil
150 gr of vegetable broth
1 pinch of salt
black peppercorns

Blanch the cauliflower in salted water for five minutes, let it cool and slice it.
(If you prefer the cauliflower to remain more consistent, you can skip this step and use it simply sliced and still raw, as I did: this way, the “crunchiness” of cauliflower will contrast with the softness of tempeh …).
Meanwhile, prepare the white sauce by mixing the flour with oil, broth, salt, ground pepper and a nice sprinkling of nutmeg in a saucepan, bring it to a boil until the desired thickness (if there are lumps just blend it all with the hand blender).
In an oven dish, arrange layers of cauliflower covered with white sauce and tempeh.
Bake at 180°C for 20 minutes.

Chef: Elettra from VeganBlog

  1. EleonoraNW3 19 December 2010 at 19:49

    I love tempeh (I’d have it every day!), I love cauliflower…I have to try this!

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