You taste couscous, but you’re eating . . . cauliflower? By using vegetables in place of grains, you’ll keep this dish light, but it’ll still give you the same boost. The secret to this recipe? A night in the fridge makes this dish taste even better. – Rens



30 minutes


2 days in the fridge


food processor; large wok, bowl, skillet



INGREDIENTS (serves 2)

* 101/2 ounces (300 g) tempeh * 1 teaspoon curry powder * 1 tablespoon tamari * Salt and freshly ground black pepper, to taste * 1 large head cauliflower * Coconut oil or ghee, for frying * 1 medium-size onion, finely chopped * 2 cloves garlic, finely chopped * 1 bell pepper, any color, finely chopped * 7 ounces (200 g) mixed mushrooms, finely chopped * 1 teaspoon ground ginger * 11/2 teaspoons Red Curry Paste * 2 teaspoons tamari * 2 eggs * Large handful fresh baby spinach * Small handful roasted almonds * Bit of feta cheese (optional, can also sub in vegan nut cheese)



Slice the tempeh into cubes or strips and toss them in the curry powder and 1 tablespoon of tamari in a bowl. Bake the tempeh for 2 minutes with some ghee in a skillet. Remove the cauliflower stalk and transfer
the florets to the food processor. Process for about 30 seconds until the cauliflower has the texture of rice. Don’t process too long—the cauliflower should be fluffy, not soupy. Heat a bit of coconut oil in the wok. Sauté the onion, adding the garlic after about 1 minute. Then add the bell pepper, mushrooms, ginger, curry paste, and tamari. Toss to combine and continue cooking until the chicken is done. Add the cauliflower and sauté with the other ingredients for a couple of minutes. Make a well in the cauliflower couscous and break the eggs into the well. Stir the eggs into the couscous until they have solidified. Finally, add the spinach. Remove from the heat, sprinkle with the almonds, and crumble a bit of feta over top (if using). Done and done!