Roasted cauliflower and kale bowl

Roasted Cauliflower & Kale Bowl

DINNER / 50 MIN / 2 PAX / EASY 


INGREDIENTS 

  • 1 head of cauliflower, cut into florets

  • 1 tsp cumin 

  • zest from 1 lemon 

  • 1 tsp salt 

  • 1 tbsp olive oil 

  • sprinkle of pepper 

  • 5 stems of of kale, removed them the stem and roughly chopped 

  • 2 carrots, finely grated

  • 2 handfuls of toasted walnuts

LEMON TAHINI DRESSING

  • 60ml warm water 

  • 60g tahini 

  • 1 clove garlic, finely minced 

  • 2 tbsp lemon juice 

  • 1/2 tsp maple syrup 

  • 1/4 tsp salt 

  • 1/4 tsp ground black pepper

HOW TO MAKE IT

  1. Preheat the oven to 200 degrees (C) fan-force and line a baking tray with baking paper. 

  2. In a bowl combine the cauliflower, lemon zest, cumin, olive oil, salt and pepper and toss until the cauliflower is coated. 

  3. Place the cauliflower on the prepared baking tray and roasted for 25 minutes or until slightly charred - flip them halfway. 

  4. Meanwhile, prepare your lemon tahini dressing by adding all of the ingredients to a jar and shaking until well combined. Set aside. 

  5. Add your kale to a bowl and add a sprinkle of salt and a squeeze of lemon juice. With your hands massage the kale for 30 seconds until it turns bright green. Add the shredded carrots to the bowl and set aside. 

  6. Once the cauliflower is finished roasting it is ready to assemble your bowl! Begin with placing a generous amount of kale/carrot mixture down the bottom of both bowl. Next top with the roasted cauliflower, walnuts and finish with the tahini dressing. Enjoy!


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Recipe by Hannah Bacon.