Sunday, March 3, 2013

Roasted cauliflower, tempeh, and lemon salad

I finally checked out Beauty's Bagels today. Verdict: they have very nice bagels, and very nice-sounding brunch options. The salad special today was arugula with roasted cauliflower, fried capers, radish, and Meyer lemon vinaigrette, which sounded far too good not to try making for myself. It tastes just how you'd think it would—mildly peppery from the radish and arugula, mildly tangy from the lemon and capers, mildly sweet from the caramelized cauliflower and fennel, balanced and filling with the addition of tempeh. This is a keeper overall, and the combo of roasted cauliflower+tempeh+lemon zest is a keeper in particular.

1 pack tempeh, cut into bite-sized pieces
1 head cauliflower, cut/torn into bite-sized pieces
zest + juice of 1 large Meyer lemon (2 T juice)
2 T capers
1 t fennel seeds
1/3 c olive oil, plus more as needed
2-3 handfuls baby spinach and arugula
1/2 large watermelon radish, peeled, very thinly sliced
1 purple-bulbed spring onion, very thinly sliced
salt, pepper, lemon juice to taste

Preheat the oven to 400F and simmer the tempeh in a small pot of water for about 10 min. Toss the tempeh in a 9x13 pan with the rest of the things to be roasted (cauliflower through oil). Roast until the cauliflower is tender and everything is browned, about 45 min, stirring every 5-10 min and adding more oil if needed. Let cool to warm or room temp. Toss the roasted things with everything else in a large bowl, and adjust the seasonings. Serve with a toasted Beauty's everything bagel (which also has fennel seeds!).

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