Vegetarian

Indian Cauliflower with Chick Peas and Carmelized Tofu is for Dinner.

Indian Cauliflower with Chick Peas and Carmelized Tofu takes 20 minutes to prepare.

Indian Cauliflower with Chick Peas and Carmelized Tofu takes 60 minutes to cook.

Indian Cauliflower with Chick Peas and Carmelized Tofu makes 1 servings.

The ingredients for Indian Cauliflower with Chick Peas and Carmelized Tofu are:

1 serving Cauliflower,Baked Whole (AllRecipes) (by RPDICESARE)
3 clove Garlic
3 tbsp Olive Oil
0.5 tsp Kosher Salt (by 65PLUS1)
.5 tsp Cumin seed
2 cup Chick Peas
1 block Tofu, firm
.5 tsp Kosher Salt (by 65PLUS1)
1 tbsp Pepper, black
2 tbsp Olive Oil
1 tsp unpacked Brown Sugar
3 tbsp Curry powder
2 tbsp Olive Oil
2 tbsp Rice Wine Vinegar (by PINCHYGUY)
0.25 cup cilantro (fresh) (by MINDTHEGAP7)
.25 cup, chopped Scallions, raw

Here is how you make Indian Cauliflower with Chick Peas and Carmelized Tofu:

Roast cauliflower:Cut cauliflower into bite sized pieces and toss with 2 T olive oil, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp cumin seeds, cracked pepper. Roast in the oven on a baking sheet for 20-30 minutes until golden and edges are crispy, stirring a couple times. 425FSear tofu:Blot tofu with paper towels, pressing down to release moisture. Cut into bit sized cubes. Heat 2-3 T oil in a skillet with 1/2 tsp salt and cracked pepper, also in the skillet, on medium high heat. Give a quick stir and add tofu and let brown, turning occasionally until most sides are golden, about 8-10 minutes. Sprinkle with a generous pinch brown sugar, and cook for one more minute. Set aside.Combine:Strain cooked the chickpeas and place in a large bowl. Add the roasted cauliflower, caramelized tofu, olive oil, vinegar and the rest of the spices and herbs. Taste for salt and pepper. I usually add a little more kosher salt. Either place in a heat proof casserole dish, and place in a warm oven until ready to serve, or chill and served over dressed greens.Madras Curry Spice Blend:1 1/2 tablespoons coriander seeds1 1/2 tablespoons cumin seeds1 tsp mustard seeds1 tsp fennel seed2 tsp ground cinnamon1 1/2 tablespoons peppercorns1 tsp ground nutmeg1/2 tsp ground cloves1 tsp tablespoon ground cardamom2 tsp tablespoon turmeric1 tsp tablespoon ground ginger1/2 ? 1tsp cayenne (depending on how spicy you like)Directions:In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.Cook time: 1 hour Yield: 4- 6Serving Size: makes 6 servings Number of Servings: 1Recipe submitted by SparkPeople user FREECOLOGY.

The nutritional information for Indian Cauliflower with Chick Peas and Carmelized Tofu is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,796.6

• Total Fat: 128.0 g
• Cholesterol: 2.0 mg
• Sodium: 2,383.7 mg
• Total Carbs: 136.4 g
• Dietary Fiber: 39.7 g
• Protein: 63.8 g

Indian Cauliflower with Chick Peas and Carmelized Tofu is Indian cuisine.

The dietary needs meet for Indian Cauliflower with Chick Peas and Carmelized Tofu is Vegan