eCook Meal
Coconut Cauli Quinoa Bowl
with tandoori-spice, coriander & a cucumber-coconut salsa
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R293.27
for 4 servings · R73.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Sugar needs 20 mlCoconut Sugar 300 g R83.99 · whole pack (size can't be divided)R83.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 30 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 3% of packR4.95
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Quinoa needs 400 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Flakes needs 80 gCoconut Flakes 250 g 250 g at R59.99 · 32% of packR19.20
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Coconut Cream needs 200 mlCoconut Cream 400 ml 400 ml at R39.99 · 50% of packR20.00
Not in the Woolies basket — source these elsewhere:
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Coconut Cream, Coconut Flakes, Coconut Sugar, Cucumber, Fresh Coriander, Garlic, Green Leaves, NOMU Tandoori Rub, Quinoa, Red Wine Vinegar, Spring Onion
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Coconut Cauli Quinoa Bowl?
Cauliflower Florets, Chilli, Coconut Cream, Coconut Flakes, Coconut Sugar, Cucumber, Fresh Coriander, Garlic, Green Leaves, NOMU Tandoori Rub, Quinoa, Red Wine Vinegar, Spring Onion
How many calories does Coconut Cauli Quinoa Bowl have?
662 calories
How much fat content does Coconut Cauli Quinoa Bowl have?
grams