Cauliflower with crispy tempeh
Tempeh adds plant protein and texture to this cauliflower dish.
½ cauliflower, sliced in florets
100g tempeh, thinly sliced
½ red capsicum, diced
½ cup chopped parsley
Place cauliflower into a pot of boiling water.
Add salt and simmer until cauliflower is just soft. Drain.
Heat a frying pan, spray with a little oil, add tempeh and cook until golden on both sides. Drain and slice into squares.
Place cauliflower in a serving dish, add tempeh, capsicum and parsley and serve.