Roast cauliflower bowl

Roast cauliflower bowl

Tags

cauliflower

Cook

Ingredients

  • 2 heads cauliflower, florets
  • 2 red onions, wedges
  • 2 tbsp ras el hanout
  • 2 tbsp olive oil
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • 2 tbsp chopped parsley
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 8 tbsp coconut milk
  • 1 clove garlic, chopped
  • 1 bunch coriander
  • 1 tsp maple syrup
  • 2 green finger chillies, chopped
  • 2 limes

Steps

  1. Preheat the oven to 200°C. Spread cauliflower and red onion on a baking tray, sprinkle with ras el hanout, drizzle with oil and season with salt and pepper.
  2. Toss to coat then roast for 20 minutes, until starting to char. Flipping halfway.
  3. Meanwhile combine quinoa and stock in a small saucepan. Bring to a boil then lower to a simmer. Cook until liquid is absorbed.
  4. Remove from heat and stir in parsley and lemon zest. Set aside.
  5. Stir the coconut milk together if separated. Blend with coriander, chillies, garlic, lime zest, lime juice, maple syrup and ½ tsp salt until smooth.
  6. Serve the roasted cauliflower over the quinoa, drizzle with green chilli sauce, sprinkle with coriander and an extra wedge of lime.