Preparation time is 15minutes
Total time is 15minutes
Serve is for 1 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
1
Dressing
- 1tablespoons olive oil
- 1/2tablespoons tahini
- 1/2tablespoons lemon juice
- 6 cherry tomatoes
- 1teaspoons olive oil
- 1 pinch salt (to taste)
- 125grams cauliflower florets, chopped
- 1teaspoons coconut oil
- 1/4 onion, finely sliced
- 1 clove garlic, crushed
- 1tablespoons raisins
- 1tablespoons coriander, chopped
- 1tablespoons pine nuts
- 50grams cucumber, sliced
- 1tablespoons pomegranate seeds
- 3 falafels
Nutrition per serving
2140kJ / 511Cal
2140 Kilojoules or 511 Calories
25% of daily energy intake*
Protein
12.4grams
Fat
31.8grams
Carbs
46.8grams
Sugars
25.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Versatile cauliflower makes a great base for this bowl.
Method
Step 1 of 8
Preheat the oven to 220°C, or 200°C fan.
Step 2 of 8
Slice the tomatoes in half, drizzle with oil, and season. Roast them in the oven for 10 minutes, until soft, but holding their shape.
Step 3 of 8
To make the “rice”, whizz the cauliflower in a food processor.
Step 4 of 8
Heat the coconut oil in a large, lidded frying pan on the hob. Add the onion and garlic. Cook for 3–4 minutes, uncovered, until soft.
Step 5 of 8
Add the cauliflower with 1 tbsp water, cover, and cook for 4–5 minutes until the cauliflower is softening, but has “bite”. Add the raisins and coriander and stir. Remove from the heat.
Step 6 of 8
Toast the pine nuts in a pan for 2–3 minutes until browning.
Step 7 of 8
Whisk the dressing ingredients in a small bowl to combine.
Step 8 of 8
Place the cauliflower “rice”’ in a bowl. Add the cucumber slices, roasted tomatoes, and falafels. Sprinkle with the toasted nuts and pomegranate seeds, then drizzle with the tahini and lemon dressing. Season with salt and pepper.
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