Barbecue Tempeh, Greens and Cauliflower “Couscous”

Barbecue Tempeh, Greens and Cauliflower "Couscous"
Prep Time
15 min
Cook Time
20 min
4 - 6 servings

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.



cup barbecue sauce
cup orange juice
2 ½
Tbsp low-sodium soy sauce
Tbsp apple cider vinegar
oz tempeh
small head (about 1 lb) cauliflower
Tbsp ghee or unsalted butter
yellow onion, finely diced
- 2 tsp garlic powder
tsp freshly grated nutmeg
sea salt, to taste
Tbsp coconut oil
Tbsp extra virgin olive oil
cloves garlic, minced
cups stemmed and chopped Swiss chard
Tbsp freshly squeezed lemon juice
sea salt and freshly ground pepper
cup chopped flat-leaf parsley
cup grated Parmesan cheese, plus more for serving
roasted and salted peanuts, coarsely chopped (optional)


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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