What are the main ingredients in Coconut Cauli Quinoa Bowl?

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

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!

What should be prepared from my kitchen to make Coconut Cauli Quinoa Bowl?

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

Coconut Cauli Quinoa Bowl

Name: Coconut Cauli Quinoa Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

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!

Garlic Cloves - 1
NOMU Tandoori Rub - 10ml
Cauliflower Florets - 200g
Quinoa - 100ml
Cucumber - 50g
Coconut Cream - 50ml
Coconut Sugar - 5ml
Coconut Flakes - 20g
Green Leaves - 20g
Fresh Coriander - 8g
Fresh Chilli - 1
Red Wine Vinegar - 10ml
Spring Onion - 1

Download the Recipe

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!

Garlic Cloves - 2
NOMU Tandoori Rub - 20ml
Cauliflower Florets - 400g
Quinoa - 200ml
Cucumber - 100g
Coconut Cream - 100ml
Coconut Sugar - 10ml
Coconut Flakes - 40g
Green Leaves - 40g
Fresh Coriander - 15g
Fresh Chilli - 1
Red Wine Vinegar - 20ml
Spring Onions - 2

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!

Garlic Cloves - 3
NOMU Tandoori Rub - 30ml
Cauliflower Florets - 600g
Quinoa - 300ml
Cucumber - 150g
Coconut Cream - 150ml
Coconut Sugar - 1
Coconut Flakes - 60g
Green Leaves - 60g
Fresh Coriander - 20g
Fresh Chillies - 2
Red Wine Vinegar - 30ml
Spring Onions - 3

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!