Spiced Cauliflower Bowl

• hidangan: Serves 2

Bahan-bahan

Cilantro tahini sauce:

3 tbsp hulled tahini

2 tbsp lemon juice

1-2 tbsp water

Pinch of salt

1/2 tbsp maple syrup

Small handful fresh coriander (4-5 stems)

Cauliflower and edamame:

1 small head cauliflower, cut into small florets

300g frozen shelled edamame

1 tbsp olive oil

1 tsp cumin

2 tsp paprika

2 tsp garlic powder

Pinch of salt

Other:

1 cup cooked quinoa

2 tbsp finely chopped coriander

1/4 cup pomegranate arils

2 tsp sesame seeds

Pre-heat oven to 200°C/400°F. Add the cauliflower and edamame on a lined baking tray, drizzle with the olive oil and sprinkle over the seasonings. Toss to coat, then bake for 35 minutes, until lightly golden.

In the meantime, add the sauce ingredients except water to a small food processor or small cup blender and blend until smooth. Adjust consistency as needed with the water and blend again.

Arahan

Add the sauce to the base of bowls, top with quinoa, cauliflower, edamame, coriander, pomegranate and sesame seeds.