Instructions

• Preheat the oven to 425°F (220°C).
• Place the cauliflower in a bowl and drizzle with olive oil, ½ teaspoon of salt, and black pepper to taste. Lay the cauliflower onto a baking sheet and place into the hot oven to roast for 20 minutes until golden.
• Remove the baking sheet from the oven, push the cauliflower to one side, and add the chickpeas to the baking sheet. Place back into the oven for a further 5 minutes until the chickpeas have warmed through.
• Heat the coconut oil in a pot over medium-high heat. Add the tofu to the pot along with ½ teaspoon of salt and a sprinkle of pepper. Sauté the tofu for 3-5 minutes, then flip over and cook for a further 2 minutes. Add the ginger, garlic, and coconut sugar to the pot and sauté for 1-2 minutes until the tofu is well coated and golden. Remove from the heat.
• To make the dressing, place the apple cider vinegar, olive oil, curry powder, and sea salt together in a small bowl and stir to combine.
• Now gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl. Add the chopped cilantro, green onions, apple and cashews, and toss to combine. Serve warm with rice (not included in nutritional breakdown).