Coconut Cauli Quinoa Bowl

Name: Coconut Cauli Quinoa Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Cauliflower Florets; Coconut Cream; Coconut Flakes; Coconut Sugar; Cucumber; Fresh Chilli; Fresh Chillies; Fresh Coriander; Garlic Cloves; Green Leaves; NOMU Tandoori Rub; Quinoa; Red Wine Vinegar; Spring Onion; Spring Onions

This wholesome, vegan friendly delish dish is just perfect for meat-free Monday! Toasty roasted cauliflower with tandoori spices, on a bed of lush mixed quinoa and alongside a coconut-cucumber salsa. Garnished with coriander and coconut flakes – it’s absolutely yummy!

Coconut Cauli Quinoa Bowl

with tandoori-spice, coriander & a cucumber-coconut salsa

4.5

68 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROASTY TOASTY CAULI
Preheat the oven to 200°C. In a bowl, combine the grated garlic, Tandoori rub (to taste), 15ml of oil and seasoning. Coat the cauliflower in the tandoori mixture, adding more oil if required. Evenly spread out and roast in the hot oven for 20-25 minutes until cooked through and golden, shifting halfway.
GORGEOUS GRAINS
Rinse the Quinoa and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
COCO-SALSA
Place the diced Cucumber, Coconut Cream, and Coconut Sugar in a bowl with some seasoning. Mix until fully combined and set aside for serving.
ALMOST THERE!
Place a pan over a medium heat. Toast the Coconut Flakes for 2-3 minutes, shifting occasionally, until golden brown. Remove from the pan on completion. Place the rinsed Green Leaves, the Quinoa, ½ of the chopped coriander and the chopped chilli (to taste) in a salad bowl with a drizzle of oil, some seasoning and some Red Wine Vinegar. Mix until fully combined.
DIG IN!
Time to plate up this flavour-packed bowl! Make a bed of loaded Quinoa, top with the tandoori cauliflower and drizzle over the coconut-Cucumber salsa. Garnish with the remaining coriander, Spring Onion and toasted Coconut Flakes. Well done, Chef!

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Serves 2

ROASTY TOASTY CAULI
Preheat the oven to 200°C. In a bowl, combine the grated garlic, Tandoori rub (to taste), 30ml of oil and seasoning. Coat the cauliflower in the tandoori mixture, adding more oil if required. Evenly spread out and roast in the hot oven for 20-25 minutes until cooked through and golden, shifting halfway.
GORGEOUS GRAINS
Rinse the Quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
COCO-SALSA
Place the diced Cucumber, Coconut Cream, and Coconut Sugar in a bowl with some seasoning. Mix until fully combined and set aside for serving.
ALMOST THERE!
Place a pan over a medium heat. Toast the Coconut Flakes for 2-3 minutes, shifting occasionally, until golden brown. Remove from the pan on completion. Place the rinsed Green Leaves, the Quinoa, ½ of the chopped coriander and the chopped chilli (to taste) in a salad bowl with a drizzle of oil, some seasoning and some Red Wine Vinegar. Mix until fully combined.
DIG IN!
Time to plate up this flavour-packed bowl! Make a bed of loaded Quinoa, top with the tandoori cauliflower and drizzle over the coconut-Cucumber salsa. Garnish with the remaining coriander, Spring Onion and toasted Coconut Flakes. Well done, Chef!

Download the Recipe

Serves 3

ROASTY TOASTY CAULI
Preheat the oven to 200°C. In a bowl, combine the grated garlic, Tandoori rub (to taste), 45ml of oil and seasoning. Coat the cauliflower in the tandoori mixture, adding more oil if required. Evenly spread out and roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
GORGEOUS GRAINS
Rinse the Quinoa and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
COCO-SALSA
Place the diced Cucumber, Coconut Cream, and Coconut Sugar in a bowl with some seasoning. Mix until fully combined and set aside for serving.
ALMOST THERE!
Place a pan over a medium heat. Toast the Coconut Flakes for 2-3 minutes, shifting occasionally, until golden brown. Remove from the pan on completion. Place the rinsed Green Leaves, the Quinoa, ½ of the chopped coriander and the chopped chilli (to taste) in a salad bowl with a drizzle of oil, some seasoning and some Red Wine Vinegar. Mix until fully combined.
DIG IN!
Time to plate up this flavour-packed bowl! Make a bed of loaded Quinoa, top with the tandoori cauliflower and drizzle over the coconut-Cucumber salsa. Garnish with the remaining coriander, Spring Onion and toasted Coconut Flakes. Well done, Chef!

Download the Recipe

Serves 4

ROASTY TOASTY CAULI
Preheat the oven to 200°C. In a bowl, combine the grated garlic, Tandoori rub (to taste), 60ml of oil and seasoning. Coat the cauliflower in the tandoori mixture, adding more oil if required. Evenly spread out and roast in the hot oven for 25-30 minutes until cooked through and golden, shifting halfway.
GORGEOUS GRAINS
Rinse the Quinoa and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
COCO-SALSA
Place the diced Cucumber, Coconut Cream, and Coconut Sugar in a bowl with some seasoning. Mix until fully combined and set aside for serving.
ALMOST THERE!
Place a pan over a medium heat. Toast the Coconut Flakes for 2-3 minutes, shifting occasionally, until golden brown. Remove from the pan on completion. Place the rinsed Green Leaves, the Quinoa, ½ of the chopped coriander and the chopped chilli (to taste) in a salad bowl with a drizzle of oil, some seasoning and some Red Wine Vinegar. Mix until fully combined.
DIG IN!
Time to plate up this flavour-packed bowl! Make a bed of loaded Quinoa, top with the tandoori cauliflower and drizzle over the coconut-Cucumber salsa. Garnish with the remaining coriander, Spring Onion and toasted Coconut Flakes. Well done, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Coconut Cauli Quinoa Bowl?

The preparation time for Coconut Cauli Quinoa Bowl with tandoori-spice, coriander & a cucumber-coconut salsa is between 20 and 35 minutes.

What is the total time required to make Coconut Cauli Quinoa Bowl with tandoori-spice, coriander & a cucumber-coconut salsa?

The total time required to make Coconut Cauli Quinoa Bowl with tandoori-spice, coriander & a cucumber-coconut salsa is between 35 and 50 minutes.

How many servings does Coconut Cauli Quinoa Bowl provide?

4 servings

What are the main ingredients in Coconut Cauli Quinoa Bowl?

Cauliflower Florets, Coconut Cream, Coconut Flakes, Coconut Sugar, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Garlic Cloves, Green Leaves, NOMU Tandoori Rub, Quinoa, Red Wine Vinegar, Spring Onion, Spring Onions

What is the nutritional information of Coconut Cauli Quinoa Bowl?

Calories: 662, Carbs: 77 grams, Fat: grams, Protein: 19.3 grams, Sugar: 14.7 grams, Salt: 519 grams

How do I prepare Coconut Cauli Quinoa Bowl?

ROASTY TOASTY CAULI: Preheat the oven to 200°C. In a bowl, combine the grated garlic, Tandoori rub (to taste), 30ml of oil and seasoning. Coat the cauliflower in the tandoori mixture, adding more oil if required. Evenly spread out and roast in the hot oven for 20-25 minutes until cooked through and golden, shifting halfway. GORGEOUS GRAINS: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. COCO-SALSA: Place the diced cucumber, coconut cream, and coconut sugar in a bowl with some seasoning. Mix until fully combined and set aside for serving. ALMOST THERE!: Place a pan over a medium heat. Toast the coconut flakes for 2-3 minutes, shifting occasionally, until golden brown. Remove from the pan on completion. Place the rinsed green leaves, the quinoa, ½ of the chopped coriander and the chopped chilli (to taste) in a salad bowl with a drizzle of oil, some seasoning and some red wine vinegar. Mix until fully combined. DIG IN!: Time to plate up this flavour-packed bowl! Make a bed of loaded quinoa, top with the tandoori cauliflower and drizzle over the coconut-cucumber salsa. Garnish with the remaining coriander, spring onion and toasted coconut flakes. Well done, Chef!