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
Equipment
- Knife and Cutting Board
- Oven
- Serving Bowl
- Measuring Spoons
- Spoon or Spatula
- Small Bowl
- Juicer or Reamer
- Large Frying Pan or Wok
Ingredients
- 650 g Cauliflower , cut into florets
- 4 tbsp Olive oil
- 2 tbsp Ground turmeric
- 2 tbsp Cumin seeds
- 125 g Kale , stalks removed, roughly chopped
- 1 unite Lemon , juiced
- 250 g Pouch cooked quinoa & lentils
- 4 tbsp Coconut yogurt
- 3 tbsp Mixed seeds (we used hemp, sunflower and pumpkin)
Instructions
- 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.
Notes
Nutrition per Serving
| kcal | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 642 | 29g | 5g | 57g | 0g | 17g | 28g | 1.1g |
