Parsley & Chilli Tempeh with Roasted Cauliflower

If you’re a fan of River Cottage then you will love this easy and tasty dish with our classic tempeh twist.


* 1 Large cauliflower cut into florets
* 3 slices of tempeh per serving
* 6 cloves garlic crushed
* 2 tbsp oil
* 75g almonds
* 2 tbsp capers
* 1/2 lemon
* salt and pepper
* 1 red hot chilli diced
* small bunch parsley finely chopped
* 1 garlic clove chopped finely
* 2-3 tbsp extra virgin oil


1) Heat the oven to 190/170, add the cauliflower in a roasting tin with garlic, oil and salt and pepper
2) Roast for 20 mins, then take out and add the capers and almonds, stir and pop back in the oven for 15 mins
3) Add the virgin oil, chilli and parsley and mix together and put to one side
4) Add your tempeh to a grill pan or frying pan and cook for 3 mins each side till crispy and then smear the chilli, parsley mix on top
5) Add everything to a bowl and sprinkle with fresh lemon juice

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