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Vibrant and Veganfull (V&V) provides vegan recipes to support health and contributions to sustainability.  V&V also explores ideas and concepts to provide you informed choices for living more sustainably.

With love & hope for a better future for all of us - Jamie

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Eastern-Spiced Cauliflower with Roasted Lemons & Aleppo Pepper

Updated: May 10, 2021

Oh, my, spice world! Since going vegan, I have been introduced to a variety of spices and ingredients that I had not braved before, as well as, cooking techniques (cashew cream people is the best thing since sliced bread). Most of my vegan cooking revolves around developing flavors and layering them (along with texture) to ensure that I love what I eat! Enter: Aleppo Pepper.

Aleppo Pepper originated in Aleppo, Syria and is a burgundy colored pepper that has a mild to moderate heat while being slightly sweet. You can purchase it online ( is an easy choice); I recommend a resealable container because usually the smallest size is 4 oz and a little goes a long way on flavor. I combine the pepper with other warming spices like smoked paprika, cumin, coriander, and turmeric, and then, brighten the whole thing with roasted lemons. The best part? It's sustainable with chop of a handful of fresh ingredients, pantry items via recyclable cans, and just 1 bowl to mix and 1 pan to bake (minimal water / items to clean). Easy-peasy.


  • Marinade:

    • 1/2 cup avocado oil

    • 2 juiced lemons

    • 8 cloves of garlic (minced)

    • 2 tsp cumin

    • 2 tsp smoked paprika

    • 2 tsp Aleppo pepper

    • 1 tsp salt

    • 1 tsp black pepper

    • 1 tsp coriander

    • 1 tsp turmeric

    • 1 tsp garlic powder

    • 1 tsp onion powder

  • 1 block tofu - pressed & drained and cut into cubes - a tofu press is amazing! (

  • 1 head of cauliflower chopped into florets

  • 1 can chickpeas / garbanzo beans (rinsed & drained) - I love Goya best (big and creamy)

  • 1 red onion (thin sliced & slices halved)

  • 1 large lemon; cut into slices for the pan

  • 1 large handful of cilantro (coarsely chopped)

  • 1/2 bunch of green onions (coarsely chopped)


  • Pre-heat oven to 425 degrees F; line a jelly roll (lined baking sheet) with parchment paper - usually I don't like to use paper (= waste), but for this recipe it is a must. The paper absorbs some of the juices from the bake. If you don't use it, the bake will turn out a little soggy).

  • In an extra large bowl, add all marinade ingredients; whisk until a thick "sauce" has formed.

  • Add tofu cubes and stir gently (it's okay if the tofu breaks up a bit; you want that to happen in this recipe)

  • Chop cauliflower and add to bowl; stir gently until cauliflower is coated in sauce.

  • Next, add chickpeas and red onion, stir gently one last time to mix all ingredients and coat in sauce.

  • Dump the mixture onto the pan and spread evenly; nestle sliced lemons (cut side down) evenly around your mixture.

  • Bake for 25-28 minutes or until the cauliflower is crisp tender and shows slight browning.

  • Once removed from the oven, used tongs to squeeze roasted lemons over the vegetables.

  • Sprinkle cilantro & green onion over the entire pan

This recipe is gorgeous in its colors (just look at the photo!) and is beautifully served right from the pan. Filling and satisfying, all you need as an accompaniment might be some fresh fruit (I used mixed berries since they are in season).

I hope you enjoy this recipe as much as we do! If you did, I've love to hear about it.

With love & hope for a better future for all of us - Jamie

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