Golden Roasted Cauliflower Tray with Lemon Quinoa, Crispy Tofu, and Cucumber Tahini Green Sauce

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

2. 2

   In a large bowl, toss the cauliflower with 2 tablespoons olive oil (30 ml), 3/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Spread on the tray and roast for 25 to 30 minutes at 425°F (220°C), turning halfway through, until tender and deeply golden.

3. 3

   Meanwhile, cut the tofu into cubes. Toss it with 1 tablespoon olive oil (15 ml), 2 tablespoons tamari (30 ml), the maple syrup, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and the red pepper flakes if using. Place it on a second tray or on an open section of the same tray and bake at 425°F (220°C) for 20 to 25 minutes, turning once, until the edges are firm and lightly crisp.

4. 4

   Place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then add 1 tablespoon olive oil (15 ml), half of the lemon zest, 1 tablespoon lemon juice (15 ml), and 1/4 teaspoon black pepper.

5. 5

   Make the green sauce by adding the cucumber, tahini, parsley, cilantro, 1 garlic clove, 2 tablespoons lemon juice (30 ml), 1 tablespoon olive oil (15 ml), 1 tablespoon water (15 ml), the remaining lemon zest, and 1/4 teaspoon salt to a blender or food processor. Blend until creamy. Add a little more water if needed to adjust the consistency.

6. 6

   Grate or finely mince the remaining garlic clove and stir it with 1 tablespoon olive oil (15 ml). When the cauliflower comes out of the oven, toss it with this garlic oil while still hot to add shine and aroma.

7. 7

   Lightly toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until nutty-smelling. Remove immediately so they do not burn.

8. 8

   To serve, spread the quinoa onto plates or a serving platter. Top with the roasted cauliflower and crispy tofu. Spoon over the green sauce and finish with the toasted pumpkin seeds. Adjust with extra salt, pepper, or a few more drops of lemon juice if desired.