Although this recipe uses three different pans, I think it’s worth it; and if you remember to marinate the tempeh ahead, it’s a great weeknight meal. Cauliflower “couscous” or “rice” is a great use of this often overlooked vegetable and a wonder- ful replacement for grains. A few pulses in the processor and a chunky head of cauliflower takes on the texture of couscous (or rice) and the flavor of anything you choose to add. If you don’t have a food processor, an intentional chop with the knife will do.
Tempeh is a fermented soy product, said to have more nutritional value than tofu and a much meatier texture. For the omnivores, chicken works as a replacement; I also like this marinade with salmon on the grill.
Reprinted from The Sprouted Kitchen Bowl and Spoon Copyright (c) 2015 by Sarah Forte and Hugh Forte. Published by Ten Speed Press, a division of Random House, LLC, a Penguin Random House Company.
Mix together the barbecue sauce, orange juice, soy sauce, and vinegar in a shallow tray (an 8-inch square pan works great). Slice the tempeh in half horizontally, and then into triangles (about sixteen ¼-inch triangles) and lay them in the marinade, spooning some over the top. Let them sit for at least 1 hour, preferably overnight, flipping occasionally.
Cut the cauliflower into florets. In a food processor, pulse the florets just a few times to get the texture of a rough couscous. Heat the ghee over medium heat in a large skillet, add the onion, and cook until translucent, about 4 minutes. Add the cauliflower, garlic powder, nutmeg, and sea salt and sauté for 5 to 7 minutes to warm through. Cover and set aside.
Heat your grill, grill pan, or cast-iron pan to medium-high heat. Brush the grates or pan with coconut oil. Grill the tempeh for 5 minutes on each side, brushing with the marinade throughout cooking, reserving some for serving.
Meanwhile, make the greens. Warm the olive oil in a large skillet, add the garlic, and sauté until fragrant, about 1 minute. Add the Swiss chard and sauté for 2 to 3 minutes to wilt and warm through. Stir in the lemon juice and a pinch of salt and pepper.
Stir the parsley and Parmesan into the cauliflower and taste for salt and pepper. Brush the tempeh with the remaining marinade. Serve each bowl with a mound of the cauliflower couscous, grilled tempeh, and a side of greens. Serve with a sprinkle of Parmesan, the peanuts, and extra barbeque sauce on the side.