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Whole Roasted Turmeric Cauliflower with Whipped Tofu Feta, Crispy Chickpeas & Chimichurri

Perfectly golden and caramelized on the outside, tender and juicy on the inside, served on a bed of creamy, tangy, and fluffy whipped tofu "feta", topped with crispy curried chickpeas and finally finished with a zesty, herby, refreshing chimichurri sauce!
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Ingredients Method Video

Ingredients
  

Whole roasted turmeric cauliflower
  • 1 head cauliflower
  • 1/4 cup olive oil
  • 2 tablespoon coconut amino
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paparika
Crispy chicpeas
  • 1 can chickpeas drained and rinsed
  • 2 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon coriander
  • Pinch of salt and pepper
Whipped Tofu Feta
  • 6 oz silken tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Pinch of salt
Chimichurri sauce
  • 1 cup chopped fresh parsley
  • 2 - 3 garlic cloves minced
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes optional
  • 2 tablespoon red wine vinegar
  • 1 cup extra virgin olive oil or enough to cover all the ingredients

Method
 

  1. Wash and trim the hard stem of the cauliflower, bring a large pot of water to boil (test the amount of water first by dipping your cauliflower in it, make sure the water can cover the entire cauli without spilling);
  2. Boil the cauliflower for 8-10 minutes, or till just fork tender, adjust based on the size of your cauliflower;
  3. Preheat the oven to 435°F;
  4. Mix all the seasonings for the cauliflower, pour some seasonings in from the bottom so the flavor gets inside, massage and coat the entire cauliflower well;
  5. Roast the cauliflower in a lined baking sheet on top rack for 40 minutes;
  6. Prep the chickpeas, drain and rinse, then toss the chickpeas in the seasonings till well combined, transfer to a lined baking sheet;
  7. When the cauli is halfway done, after 20 minutes, add the chickpea tray into the oven, and bake together for the rest 20 minutes;
  8. Meanwhile, make the chimichurri sauce and tofu feta;
  9. Finely chop the fresh parsley by hand - I do not recommend using a processor for this! Then mix the parsley with minced garlic, and the rest of the ingredients, set aside to marinate and infuse;
  10. Add all the tofu feta ingredients to a processor, blend till very smooth and silky;
  11. When cauliflower and chickpeas are done cooking, assemble the dish, spread some whipped tofu feta on a plate first, then crispy chickpeas, cauliflower, and drizzle on tahini and chimichurri;
  12. Serve hot, enjoy!

Video