Southern Spicy Cauliflower Bowl
PREP 15 MIN•COOK 30 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
1⁄4 cup (20g) chickpea flour (besan)
1⁄4 cup nutritional yeast
1⁄4 cup (60ml) milk, reduced fat (or dairy-free alternative)
salt & pepper, to taste
500g cauliflower cut into florets
1 tin of chickpeas (400g tin) drained & rinsed
1⁄2 lemon juiced
1 spring onion thinly sliced
Salad
4 iceberg lettuce leaves shredded
3⁄4 cup (120g) cherry tomatoes halved
1⁄2 avocado (medium) diced
1⁄2 lemon juiced
Sauce
2 tbs sriracha sauce (chilli garlic sauce)
2 tbs maple syrup (honey or rice malt syrup)
2 tbs water
Preheat oven to 200°C/fan 180°C/gas 6 and line a large baking tray with baking paper.
Whisk together flour, nutritional yeast and milk. Season with salt and pepper and set aside for a few minutes to thicken.
Coat cauliflower pieces in batter and arrange on tray. Bake for 30 minutes or until golden.
Combine chickpeas and lemon juice, season with salt and pepper and set aside.
Toss salad ingredients together, season with salt and pepper and set aside.
Once cauliflower is cooked, heat sriracha, maple syrup and water in a large non-stick frypan until sauce begins to simmer and thicken slightly. Add baked cauliflower and toss well to coat.
Divide chickpeas, salad and cauliflower between bowls and top with spring onion to serve.
Energy (kJ)
1831 kJ / 437 cals
Protein
22.1 g
Fat
13.3 g
Sat. Fat
2.6 g
Carbs
46.2 g
Sugar
24.3 g
Fiber
18.4 g
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