30 Minute Spiced Tempeh Cauliflower Bowl

0 Preheat oven to 400 and line a large metal baking sheet with parchment paper. Season cauliflower with spices and spread on sheet. Bake for 20-25 minutes until crispy.
1 Meanwhile, heat a large cast iron skillet over medium high heat and add a splash of water or cooking oil to coat. Add in the crumbled tempeh and cook for 4-5 minutes, stirring occasionally until edges are golden. Add in the onion and carrot and sauté for 3-4 minutes until tender. Mix the juice, vinegar, sriracha, tomato paste, maple syrup, ginger, garlic, curry power, salt and pepper in a small jar and pour into the skillet. Reduce heat to low and let thicken.
2 Combine yogurt, tahini and lime and spread a layer on each serving plate. Top with the tempeh mixture and roasted cauliflower. Sprinkle with microgreens and cilantro!