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 can of chickpeas (14 oz can) drained & rinsed
1⁄2 lemon juiced
1 scallion thinly sliced
Salad
4 iceberg lettuce leaves shredded
120g cherry tomatoes halved
1⁄2 avocado (medium, 8.5 oz) 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 390°F/fan-forced 360°F and line a large baking sheet 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 sheet. 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 skillet 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 scallion to serve.
Energy (kJ)
1714 kJ / 409 cals
Protein
22 g
Fat
9.9 g
Sat. Fat
1.5 g
Carbs
46.1 g
Sugar
24.1 g
Fiber
20.2 g
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