Ingredients
- 1 small head of cauliflower, cut into florets
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ cup vegan mayonnaise
- ¼ cup unsweetened dairy-free milk
- 1 tsp lemon juice
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dill weed
- Pinch of salt
- Pinch of ground black pepper
- 8 ounces tempeh, sliced into ¼-inch-thick slices and then into small bite-size pieces
- 8 ounces baby spinach
- 1 small red onion, cut into bite-size pieces
- 2 carrots, cut into small matchstick pieces
- 1 yellow bell pepper, cut into bite-size pieces
Directions
- Preheat the oven to 400°F.
- Place the cauliflower florets into a large bowl.
- Sprinkle with the oil, salt, cumin, and ¼ tsp pepper and toss.
- Spread out onto a baking sheet and bake for about 25 minutes or until you can easily pierce the cauliflower with a fork.
- Remove from the oven and set aside.
- While the cauliflower is baking, make the salad dressing by mixing the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pinch of pepper in a small bowl.
- Place the tempeh in the dressing to marinate while the cauliflower is baking.
- To plate, divide the spinach between two salad bowls.
- Make a line in the shape of an arc with each vegetable starting with the onion and continuing on with the carrots, cauliflower, and bell pepper.
- Remove tempeh from the marinade and add it as the final touch to the bowl.
- Serve with the dressing.
