Roasted Cauliflower Couscous with Orange-Glazed Tofu and Crunchy Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking trays with parchment paper.

2. 2

   Pulse the cauliflower florets in batches until they resemble couscous. Transfer to one tray and add 1 1/2 tbsp (22 ml) olive oil, ground cumin, smoked paprika, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1 g) black pepper. Toss well and spread in an even layer.

3. 3

   On the second tray, spread the carrot and red onion. Add 1/2 tbsp (7 ml) olive oil and a pinch of salt, then toss. Place the sliced almonds on one corner of the tray, separated from the vegetables so they can be removed earlier if needed.

4. 4

   Cut the firm tofu into medium cubes. In a bowl, mix the soy sauce, orange juice, orange zest, maple syrup, fresh ginger, and chopped garlic. Reserve 1/3 of this mixture for finishing and toss the tofu with the remaining marinade.

5. 5

   Arrange the tofu on the tray with the vegetables, leaving any excess marinade in the bowl. Roast both trays for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway through. Remove the almonds after 6 to 8 minutes, once toasted.

6. 6

   Meanwhile, pour the leftover tofu marinade and the reserved mixture into a small saucepan. Cook over medium heat for 4 to 6 minutes until slightly reduced into a glossy glaze.

7. 7

   Remove the trays from the oven. Transfer the roasted cauliflower to a large bowl and fluff it with a fork. Add the fresh parsley, fresh mint, lemon juice, and 1 tbsp (15 ml) olive oil. Mix and adjust with the remaining salt and black pepper to taste.

8. 8

   Fold the roasted carrot and red onion into the cauliflower mixture. Add the hot tofu and spoon the orange glaze over it.

9. 9

   Serve the cauliflower couscous on plates or bowls and finish with the toasted almonds on top. If desired, add a little extra orange zest just before serving.