we’re up to number six in the celebratory with love and cupcakes non-stop recipe week!
i will eat pretty much anything heidi swanson tells me to. she has never, ever steered me wrong. i have had her super natural every day for a couple of years now and i really mean it when i say that it is the cookbook i trust the most. it constantly amazes me how heidi’s recipes are so simple, yet develop crazy amounts of flavor.
this tempeh and cauliflower with garlic and black pepper is a perfect example (she calls it “black pepper tempeh,” but i’m opting to be a little more descriptive in my recipe titles). it’s hard to believe that a dish with an ingredient list so simple has such an insane amount of flavor. one key factor is that the shallots and garlic are cooked nice and slowly to really soften them and develop their sweetness. then the soy sauce takes the dish in a slightly asian direction, but really just adds a sort of zesty tanginess. and everything comes together in a dish that i really couldn’t stop eating, and that was gone way too fast.
a mixture of tempeh and cauliflower, coated in an unbelievable garlic, soy, and black pepper sauce.
- 3 tablespoons olive oil
- 3 shallots, sliced
- 1 teaspoon red pepper flakes
- 10-15 medium cloves of garlic, smashed with the back of a knife
- 1 tablespoon grated fresh ginger
- 8 ounces tempeh, cut into bite-sized pieces
- 3 tablespoons soy sauce
- ¼ cup natural cane sugar
- 2 tablespoons water
- 1 head cauliflower, chopped small
- 1 teaspoon ground black pepper
- in a large skillet, heat the oil over low heat. add the shallots, red pepper flakes, garlic, and ginger. cook this mixture, stirring occasionally, until the garlic cloves are completely soft, about 20-25 minutes. resist the urge to turn up the heat - you want the garlic to cook nice and slow.
- add the tempeh to the skillet and increase the heat to medium-high. stir so that everything is combined.
- in a small bowl, combine the soy sauce, sugar, and water. pour this mixture into the skillet, stirring so that it coats everything, and let everything continue cooking for about 2 minutes. add the cauliflower, stir everything together, and cover the skillet. let it cook for another 3 minutes.
- uncover the skillet and turn the heat up to high. keep cooking and stirring until all of the liquid in the pan is evaporated. remove the pan from the heat and stir in the black pepper.