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Curry-Spiced Roast Cauliflower with Quinoa

Vegan

Serves: 4-6
Cook time: 1 hour

 

roast cauliflower

 

With plant-based food becoming ever so popular, this dish is the perfect crowd pleaser to win-over all those sceptical family and friends. Use this cauliflower as the star of the table at any dinner party, and no one will think of veggies as a ‘side dish’ anymore.

What nutrients are we talking about?

Cauliflower is a nutritional powerhouse, full of fibre, vitamins and minerals such as vitamin C, vitamin K, magnesium, folate, choline, potassium and manganese. It is also a great source of antioxidants including Sulforaphane, a powerful antioxidant that has been shown to be protective against chronic diseases.

Coconut Kefir is made from fermented coconut water, and is a rich source of beneficial bacteria, known as probiotics. These beneficial bacteria are wonderful for our gut health and immune system.

 

roast cauliflower

 

roast cauliflower

 

Ingredients:
  • 1 whole cauliflower head, leaves removed, stem trimmed off
  • 1/2 cup of Coconut Kefir or coconut yoghurt
  • 2 tbsp of OWN organic unhulled tahini
  • 1 tbsp Absolute Organic maple syrup
  • 1 tsp crushed garlic
  • 4 tsps of Simply Organic Curry Powder
  • 1/2 tsp Simply Organic paprika
  • 1 cup OWN Quinoa, rinsed and drained
  • 1/4 cup toasted pine nuts, toasted (to serve)
  • Coriander to serve (optional)
  • Pinch of Himalayan rock salt
  • The juice from 1 lemon wedge
Method:
  1. Preheat oven to 210°C and line a baking tray with paper.
  2. Place the cauliflower in a large saucepan, and cover with water. Bring to the boil, then reduce heat to medium and simmer for 8 mins or until cauliflower is just tender.
  3. Meanwhile, combine the yoghurt, tahini and maple syrup in a jug, followed by the lemon juice and garlic, put aside 1/3rd of the yoghurt for serving. Then add the curry powder, paprika and a pinch of salt to the original yoghurt. Mix well.
  4. Remove the cauliflower from the hot water and run under cold water, then pat dry with paper towel. Place on lined tray and use a pastry brush to brush the yoghurt mixture over the cauliflower. Bake for 25-30 mins or until the cauliflower has a golden crust.
  5. While the cauliflower is in the oven, cook the quinoa according to packet instructions. Fluff with a fork, then set aside to cool.
  6. Toast the pine nuts, and then mix them through the quinoa and put on a large plate. Place the cauliflower on top. Serve with the yoghurt dressing and fresh coriander.
  7. Cut the cauliflower into wedges to serve.

Recipe by: Maddie Bingham
Insta: maddie_bingham

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