Meyer lemons are a fun way to add variety to your cooking in the cold weather months. They're usually available from late fall through early spring and are becoming easier to find at conventional grocery stores. They're smaller than your standard lemon, have thinner rinds and are slightly sweeter and less acidic. I came up with this recipe to make use of them in a savory fashion, and it's become one of my favorite meals.
The tempeh gets marinated in some vinegar, soy sauce and, of course, meyer lemon juice. A little dried tarragon gives it some aromatic warmth.
While the tempeh is marinating, you can put together the aioli. Whisk together some veganaise, garlic, meyer lemon juice and capers.
Roast the tempeh and cauliflower together on a baking sheet. After the first 15 minutes, stir in some olives and sprinkle with meyer lemon zest, then stick it back in the oven until your tempeh and cauliflower is beautifully browned.
Once everything's cooked up, you can assemble the plates. I like to put down a bed of salad greens and then spoon the tempeh and cauliflower on top. As for the aioli, it's great both on the side for dipping or drizzled on top like a dressing.
Roasted Tempeh and Cauliflower With Meyer Lemon Aioli
Important: You'll want to allow yourself enough time to marinate the tempeh. I think it tastes best when marinated for at least 2 hours.
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons freshly squeezed meyer lemon juice (be sure to zest lemons first)
2 cloves garlic, smashed with the flat side of a knife
1 teaspoon dried tarragon
1 pound tempeh, cut into 1/2” cubes
1/2 cup vegan mayonnaise
2 cloves galic, minced
1 1/2 tablespoons freshly squeezed meyer lemon juice (be sure to zest lemons first)
2 tablespoons capers
1 head cauliflower, cut into bite-sized florets
2 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper
2 tablespoons finely grated meyer lemon zest
1 cup marinated olives, pitted and halved
salad greens, torn
2 tablespoons finely chopped fresh parsley
- Prepare the tempeh. Combine all marinade ingredients in a 9x13” dish. Add the tempeh and coat thoroughly in the marinade. Keep covered in the fridge for 2 hours, mixing two or 3 times.
- While the tempeh is marinating, prepare the aioli. Whisk all ingredients together in a small bowl. Keep covered in fridge until needed.
- Once tempeh is done marinating, preheat oven to 450 degrees fahrenheit.
- Spread cauliflower onto a baking sheet and sprinkle with olive oil, salt and pepper. Stir until well coated.
- Drain the tempeh and discard garlic cloves. Stir the tempeh cubes into the cauliflower and spread the mixture out in a single layer. Bake for 15 minutes, stirring after the first 10.
- Remove baking sheet and stir in the olives. Sprinkle mixture with meyer lemon zest. Return to oven and cook another 10 minutes, stirring often, or until the cauliflower and tempeh are browned and caramelized around the edges.
- Divide salad greens onto plates. Top with tempeh and cauliflower, then drizzle with aioli. Sprinkle with finely chopped fresh parsley and serve.