Roasted cauliflower, cashew nuts & tofu recipe

I recently made a version of this for my friend’s birthday at the gallery we hired in Berlin for a quasi-pop-up type celebration. I made the dish up as I went along, and was a little tipsy from day time drinking (when in Berlin, right?), but it ended up being one of the star dishes of the meal.

So back on home soil – and completely sober – I decided to try a next level version. It definitely lived up to the first version, and then some! I bossed it out by adding more of my favourite things – tofu, garlic and yip, you guessed it, chilli. This has now become one of my go to meals as it’s so quick and easy!

Roasted cauliflower, cashew nuts & tofu

  • Servings: 3-4
  • Print


  • 150g tofu
  • Half a cauliflower
  • Handful or 1/2 cup of cashew nuts
  • 2 shallots, sliced
  • 1 clove of garlic, crushed
  • 1 tsp cumin seeds
  • 1-2 small red chillies, sliced (I used dried whole chillies but fresh would work just as well)
  • 1/2 tsp turmeric
  • 1 tbsp olive oil
  • 1 tsp chilli powder
  • Salt and pepper to season


Preheat the oven to 180Β°C.

Remove the moisture from the tofu with some kitchen paper or a tea towel and cut it into chunks or cubes. It doesn’t need to be super dry as it’s going in the oven. Drizzle with a tiny bit of the oil, add the chilli powder, some salt and mix until the chilli is evenly coated on the tofu.

Cut the cauliflower up into chunks and lay on the baking tray with the sliced shallots, crushed garlic, cashews and tofu.

Sprinkle over the cumin seeds, sliced chilli, turmeric and drizzle with the rest of the olive oil. Salt and pepper to taste.

Put in the oven and cook for 15-20 minutes until the cashews and cauliflower start to brown.

Savour and enjoy!


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