Chef Stew’s Curried Cauliflower, Cumin Rice & Tandoori Tofu Recipe

Get ready to treat yourself (and others) to a fantastic vegetarian-friendly recipe from our November Chef of the Month, Chef Stew.

Chef Stew has shared his famous curried cauliflower, cumin rice and tandoori tofu recipe. It’s simple to make and chock full of spices and flavors. From a blend of Tandoori spices to a new cauliflower recipe, this dish has it all. Find it below!

Ingredients

• 1 head of cauliflower
• Olive oil
• Curry powder
• 2 cups of Basmati rice
• 2 Onions
• 1 Cup Cumin seeds
• 1 TBS tomato paste
• Extra-firm tofu
• Tandoori Spice Blend (Spiceology has a great blend)
• Salt and pepper to taste
• 2 garlic cloves
• 1 bunch of cilantro

Curried Cauliflower Directions

1. Take one head of cauliflower and cut into florets.
2. Toss in olive oil and curry powder and roast on 350 for 25 minutes.

Cumin Scented Rice Directions

1. Make 2 cups of basmati rice. Drain and chill.
2. Julienne 2 onions.
3. In a large skillet, heat olive oil, and sauté the onion until translucent.
4. Add tomato paste, cumin seeds and rice.
5. Mix well, add salt and pepper to taste.

Tandoori Tofu Directions

1. Cut extra firm tofu into cubes and gently toss into olive oil and season with Tandoori spice blend.
2. Sear in skillet on all four sides.

Cilantro Chutney Directions

1. Add 1/2 of olive oil, 1 teaspoon of salt, 2 garlic cloves, 1 bunch of cilantro and blend well.

Connect with our November Chef of the Month

Www.ChefStew.com

@Chef_Stew on Instagram

Robert Stewart on Facebook

Chef Stew on Linkedin