Smokey Cauliflower Bowls

GF, DF, V + RSF - serves 4

Ingredients:

  • 1 head of cauliflower, florets cut

  • 1 tbsp olive oil

  • 170g tomato paste

  • 1/4 cup coconut milk (can)

  • 1 tbsp smoked paprika

  • 1 tsp ground cumin

  • 1/2 tsp chilli flakes

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp apple cider vinegar

  • Salt and pepper

Buddah Bowl:

  • Fresh greens (rocket and spinach/lettuce)

  • 1 lebanese cucumber diced

  • 1 avocado diced

  • 1 large sweet potato peeled and diced

  • 1 tsp cinnamon

  • 1 tbsp coconut oil

  • 1 can organic chickpeas rinsed

  • 1 spring onion diced

  • 2 tbsp lemon juice

  • Sauerkraut to serve (optional)

Method:

  1. Preheat your oven to 180 degrees C and line 2 baking trays with baking paper.

  2. In a large bowl add the cauliflower florets.

  3. In another bowl add all of the ‘sauce’ ingredients and mix well. Pour over the cauliflower and mix well ensuring all cauliflower is coated (you may like to use your hands here). Set aside.

  4. Peel and dice the sweet potato and add to a bowl along with 1 tbsp coconut or olive oil, 1/4 tsp cinnamon and a pinch of salt. Add to the other baking tray and place both in the oven for around 25-30 minutes or until cooked.

  5. Meanwhile prep all your salad ingredients and add to a large bowl. Squeeze over the lemon juice.

  6. With 5 minutes to go drain and rinse your chickpeas and add the the bowl the sweet potato was in. Add a splash of olive oil and a sprinkle of cinnamon and salt and add to a heated frypan to cook for around 5 minutes

  7. Once done add your salad to your bowls, top with the cauliflower, sweet potato and chickpeas.

  8. Serve with fresh herbs or sauerkraut.

Emma CathieComment