Curry Roasted Cauliflower & Broccoli with Crunchy Fingerlings, Fried Tofu & Kale
With a cilantro, parsley, rosemary lemon sauce over everything.
Ingredients
- 1 head, florets Cauliflower
- 1 head, florets Broccoli
- 1 lb, halved Fingerling potatoes
- 1 tbsp Curry powder
- ¼ cup + ⅓ cup for the sauce Olive oil
- 1½ tsp Salt
- ½ cup Cilantro
- ½ cup Parsley
- 1 tsp chopped Rosemary
- 1 Lemon
- 1 clove Garlic
- 1 block, pressed and cubed Extra-firm tofu
- 1 bunch, sliced Lacinato kale
- ½ cup Fogato lemon tahini sauce
Steps
- Heat the oven to 425°F. Toss the cauliflower and broccoli with oil, curry powder and salt, and the potatoes with oil and salt, on separate pans.
- Roast until the potatoes are crunchy and the florets are charred.
- Fry the tofu in a little oil until golden and crisp on all sides.
- Blend the cilantro, parsley, rosemary, lemon, garlic, oil and salt into a loose sauce.
- Massage the kale with a spoonful of the sauce, then pile on the roasted vegetables, potatoes and tofu and spoon the rest of the sauce over.
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