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Turmeric & lemon cauliflower bowl

One turmeric & lemon cauliflower bowl

Turmeric & lemon cauliflower bowl

Name: Turmeric & lemon cauliflower bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 with leftovers
Ingredients: 650g cauliflower cut into florets; 4 tbsp olive oil; 2 tsp ground turmeric; 2 tsp cumin seeds; 125g kale stalks removed, roughly chopped; 1 lemon juiced; 250g pouch cooked quinoa & lentils; 4 tbsp coconut yogurt; 3 tbsp mixed seeds (we used hemp, sunflower and pumpkin)

Helena Busiakiewicz

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2 with leftovers

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 5 out of 5.1 ratingRate

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Enjoy gently spiced cauliflower with roasted kale and a quinoa and lentil grain mix. You could also roast the cauliflower in an air-fryer, if you have one

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

650g cauliflower

cut into florets
4 tbsp olive oil
2 tsp ground turmeric
2 tsp cumin seeds
125g kale

stalks removed, roughly chopped
1 lemon

juiced
250g pouch cooked quinoa & lentils
4 tbsp coconut yogurt
3 tbsp mixed seeds

(we used hemp, sunflower and pumpkin)

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Nutrition: Per serving

kcal642
fat29g
saturates5g
carbs57g
sugars19g
fibre17g

high
protein28g
salt1.1g

Method

step 1

Heat the oven to 190C/180C fan/gas 6. Tip the cauliflower florets and any leaves into a large bowl, then drizzle over 2 tbsp of the olive oil. Toss with the turmeric and cumin seeds along with some salt and pepper, then spread out over a baking tray lined with baking parchment. Roast for 25-35 mins until golden and tender.
step 2

After 10 mins, tip the kale into a large bowl and massage in the remaining oil and some seasoning. Spread out over a large baking tray and bake for the final 10 mins, or until crisp. Cool on the tray. Squeeze the lemon juice over the cauli.
step 3

Cook the quinoa and lentil mix following pack instructions, then divide between two bowls. Top with the cauliflower, kale, coconut yogurt and seeds. Leftovers will keep chilled for up to four days.

Recipe tip

Coconut & raspberry ice lollies:
Blitz 150g raspberries with 3 tbsp icing sugar in a food processor or blender, then mix in 450g coconut yogurt that may be left over from this recipe. Spoon the mixture into ice lolly moulds, put a lolly stick in each, and freeze overnight.

Recipe from Good Food magazine, August 2024

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