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Chermoula Roasted Cauliflower with Crispy Tofu, Rice & Kale Pesto

So many flavours coming together here, along with sweet onions, crispy tofu and tangy chermoula. You could use harissa in place of chermoula if you prefer. You could also roast the tofu with ras-al-hanout in place of the baharat spices


120g basmati rice

Olive oil

2 onions - finely sliced

3 cloves garlic - finely chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

3 tablespoons chermoula (I use Belazu)

1 small head of cauliflower - broken into bite-sized florets

1 tablespoon baharat spice mix

2 tablespoons lemon juice

280g firm tofu (I like Tofoo) - grated

2 large handfuls of kale - tough stems removed and roughly chopped

A handful of cashews

A large bunch of basil

A squeeze of lemon juice

2 more cloves garlic

1 teaspoon white miso

Sea salt

Freshly ground black pepper

Put the rice in a saucepan with a lid and rinse several times with cold water to remove most of the starch, then cover with about 2cm water and bring to the boil

Simmer until holes appear on the surface of the rice, then cover with the lid and remove from the heat. Leave for 10-15 minutes without lifting the lid

Next, heat 3 tablespoons olive oil in a large frying pan, then add the sliced onion and cook gently for 15-10 minutes until browned. Now add the mustard and cumin seeds along with the garlic and a little salt. Fry for 3-4 minutes then add the cooked rice. Fry, stirring occasionally for about 10 minutes

Heat the oven to 200ᵒC 

Mix 3 tablespoons of olive oil in a bowl along with the baharat spice and 2 tablespoons of lemon juice, then add the grated tofu and mix well. Spread out the tofu onto a lined baking tray

Take another bowl (or wash the bowl from the previous step) and mix the chermoula with a little olive oil, salt and pepper. Tip the cauliflower in and mix well to coat. Spread this onto another lined baking tray

Pop both trays in the oven for 20 minutes, give the tofu a mix twice and turn the cauliflower once during this time

Finally, the pesto. Steep the kale in boiling water for 4-5 minutes then drain and place in a blender along with the cashews, basil, lemon juice, garlic and miso. Drizzle in a good amount of olive oil and blend for 2-3 minutes. Check the seasoning and adjust to taste

To assemble, take a large serving bowl and tip out the rice and onions. Top this with the crispy shredded tofu, then arrange the cauliflower on top and finally dot the pesto over

Serve with yogurt or hummus