Healthier Cauliflower Bliss Bowls

Unable to load

13 Ingredients

Number of servings

1/3 cup apple cider vinegar
1/4 red cabbage, finely shredded
1tablespoons paprika
2tablespoons extra virgin olive oil
2 limes, zested, juiced
1/2 cauliflower, cut into small florets
1 red capsicum, halved, deseeded, thinly sliced
420grams canned no-added-salt chickpeas, rinsed, drained
1/2 bunch kale, leaves picked, torn
1/4 cup hulled tahini
1tablespoons maple syrup
1/4 bunch coriander, leaves picked, chopped (plus extra leaves to serve )
450grams Woolworths microwave brown rice

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

After a cosy dinner idea? Eat the rainbow with this colourful cauliflower recipe. It's bursting with flavour and will be on the table in just half an hour.

Method

Step 1 of 5

Preheat oven to 210°C/190°C fan-forced. Line 2 baking trays with baking paper. Place vinegar and cabbage in a medium glass or ceramic bowl and toss to coat. Set aside.

Step 2 of 5

Place paprika, half the oil, half the lime zest and half the lime juice in a large bowl. Add cauliflower and capsicum, then toss to coat. Spoon cauliflower mixture onto 1 tray. Add chickpeas to same bowl and toss to coat. Place chickpeas on remaining tray. Bake vegetables and chickpeas for 20 minutes or until cauliflower is tender.

Step 3 of 5

Meanwhile, using fingertips, rub remaining oil into kale leaves.

Step 4 of 5

Place tahini, syrup, coriander, remaining lime zest and remaining lime juice in a small jug and whisk to combine.

Step 5 of 5

Heat rice according to packet instructions. Divide rice, cauliflower mixture, chickpeas, kale and drained pickled cabbage among serving bowls. Drizzle with tahini dressing, season with pepper and serve sprinkled with extra coriander.