This simple vego cauliflower bowl ticks all the boxes. It’s quick, tasty and full of goodness. Serve it with lemon wedges for an extra burst of flavour.
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the cauliflower, oil, turmeric and garlic in a bowl. Arrange cauliflower mixture on the lined tray. Bake for 20 mins or until golden, adding baby broccoli to the tray for the last 5 mins of cooking.
Step 2
Meanwhile, place the quinoa and 2/3 cup (160ml) water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10 mins or until the liquid is absorbed. Set aside for 10 mins to steam. Stir in the lentils.
Step 3
While the quinoa is cooking, bring a saucepan of water to the boil. Add eggs and cook for 7 mins for semi-soft* yolks or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.
Step 4
Place the yoghurt, coriander and lemon juice in a blender and blend until smooth. Season with pepper.
Step 5
Divide quinoa mixture, rocket, cauliflower mixture and egg among serving bowls. Drizzle with coriander dressing and sprinkle with walnuts.
Serve withlemon wedges
*A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
This simple vego cauliflower bowl ticks all the boxes. It’s quick, tasty and full of goodness. Serve it with lemon wedges for an extra burst of flavour.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine the cauliflower, oil, turmeric and garlic in a bowl. Arrange cauliflower mixture on the lined tray. Bake for 20 mins or until golden, adding baby broccoli to the tray for the last 5 mins of cooking.
Step 2
Meanwhile, place the quinoa and 2/3 cup (160ml) water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10 mins or until the liquid is absorbed. Set aside for 10 mins to steam. Stir in the lentils.
Step 3
While the quinoa is cooking, bring a saucepan of water to the boil. Add eggs and cook for 7 mins for semi-soft* yolks or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.
Step 4
Place the yoghurt, coriander and lemon juice in a blender and blend until smooth. Season with pepper.
Step 5
Divide quinoa mixture, rocket, cauliflower mixture and egg among serving bowls. Drizzle with coriander dressing and sprinkle with walnuts.
Serve withlemon wedges
*A runny yolk is considered to be raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.
