Turmeric & lemon cauliflower bowl
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
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Prep:10 mins
Cook:35 mins
- Serves 2 with leftovers
- Easy
Nutrition per serving
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kcal 642
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fat 29g
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saturates 5g
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carbs 57g
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sugars 0g
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fibre 17g
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protein 28g
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salt 1.1g
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)
Method
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.
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.
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.
