White square plate with a circle of purples cauliflower mash with 6 square bites of browned bbq tempeh, all surrounded by a salad of arugula, with cooked shaved brussel sprouts and asparagus.

Cauliflower Purée with BBQ Tempeh & a Shaved Brussels Sprouts & Arugula Salad

White square plate with a circle of purples cauliflower mash with 6 square bites of browned bbq tempeh, all surrounded by a salad of arugula, with cooked shaved brussel sprouts and asparagus.
Cauliflower purée with BBQ tempeh and a shaved brussels sprouts and asparagus salad.

I had a beautiful purple cauliflower and wasn’t exactly sure what I wanted to do with it. My husband actually suggested that I make a cauliflower mash with it. What an awesome idea! I’m obsessed with the color and it’s absolutely delicious and really, not hard at all to make.

I paired it with a bright green salad and some awesome BBQ tempeh. I had seen a post by @its.all.about.vegan that was a peach BBQ tempeh by @vegantraveleats and I decided to recreate the tempeh but be lazy and use a store bought vegan BBQ sauce. Although her sauce sounds awesome, it worked out perfectly and took a little lest time to get the job done. Let me know if you try it!

White square plate with a circle of purples cauliflower mash with 6 square bites of browned bbq tempeh, all surrounded by a salad of arugula, with cooked shaved brussel sprouts and asparagus.

Cauliflower Purée with BBQ Tempeh and a Shaved Brussels Sprouts and Arugula Salad

A delicious and fancy-looking meal of cauliflower purée, BBQ tempeh and salad of shaved brussels sprouts, arugula and asparagus
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2

Equipment

  • food processor
  • stove
  • oven (broiler)

Ingredients
  

cauliflower purée

  • 1 head of cauliflower (I used a purple one)
  • 1/4 yellow onion
  • 2 cloves garlic
  • olive oil
  • salt and pepper

bbq tempeh

  • 1 8 oz package tempeh
  • 1-2 C vegan bbq sauce

salad

  • 14 oz brussels sprouts
  • 1 C thinly sliced asparagus
  • olive oil for cooking
  • salt and pepper
  • 4 C arugula
  • 1/4 lemon

Instructions
 

Cauliflower Purée

  • chop cauliflower into small florets
  • steam however you prefer – I used a steamer basket in a pot with a little water and steamed it, covered, for about 10-15 minutes or until fork tender
  • meanwhile, dice the onion and garlic and heat a pan over med/high heat with a little olive oil
  • once hot, add the onion and garlic and cook until the until is soft and translucent
  • add the steamed cauliflower along with the onion and garlic to a food processor and add a little salt
  • process until smooth and creamy
  • add salt if needed

BBQ tempeh

  • set oven to broil
  • cut the tempeh into bite size square peices (about 1/2 inc)
  • steam them for 10 minutes (I used the same steaming method as above)
  • lay them on a greased sheet pan and cover with BBQ sauce
  • flip them and coat them again
  • broil for about 2-3 minutes (making sure they don't burn)
  • take out, flip and add more bbq sauce
  • broil for 2-3 more minutes
  • I repeated the last 2 steps 2 more times, but make sure you don't burn them. Also, my fire alarms went off but luckily they came out amazing!

Salad

  • shave brussels sprouts-I used the slicing attachment on my food processor but you could also slice them very thin
  • add a little oil to a pan and cook brussel sprouts over med/high heat for about 10 minutes or until they are starting to brown
  • add the asparagus and some salt and pepper and cook for a few more minutes
  • add salad to a bowl with arugula and sprinkle with some lemon juice

Notes

You can make this look extra fancy in the way you plate it. Have fun with it! It’s bright and colorful and is fun to look at and eat! 
Keyword asparagus, barbeque, bbq, brussels sprouts, cauliflower, puree, salad, smashed, tempeh

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