Roasted Cauliflower Bowl
Roasted and spiced cauliflower served with grains and a mint yoghurt dressing, mmm
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Ingredients
- 1 large cauliflower
- 2 tbsp organic extra virgin olive oil
- 1 tsp organic paprika
- 1/2 tsp organic chilli flakes
- 50 g organic pumpkin seeds
- 250 g organic tricolour quinoa (cooked)
- 4 large handfuls of washed spinach
- 8 radish finely sliced
- Half large cucumber sliced
- fine sea salt
- organic cracked black pepper
Dressing
- 2 tbsp plant based natural yoghurt
- 1 organic chilli flakes
- 1 garlic clove
- 6 mint leaves
- 2 tbsp Biona organic lemon juice
Instructions
- Remove any leaves from the base of the cauliflower and cut into 4 pieces. Take each quarter and cut in another 3 or 4 equal sized pieces and place on a baking tray.
- Add the paprika, chilli flakes, salt and pepper then drizzle with olive oil and toss together.
- Place in an oven at 220c and roast for 20 minutes (turning over the cauliflower every 5 minutes). Add the pumpkin seeds and roast for a further 5 minutes.
- Now add all of the dressing ingredients to a food processor and blend until smooth.
- To serve, place a generous portion of the cooked cauliflower in a bowl along with a large spoonful of grains and spinach plus some sliced radish and cucumber.
- Drizzle over the dressing and serve.
Comments & Ratings
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Never new cauliflower could taste so good.