Indian-Spiced Cauliflower Bowl
with Couscous, Silverbeet & Mumbai Spice Sauce- Gluten
- Wheat
- Milk
- Tree Nuts
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl, paired with Indian-spiced veggies and a Mumbai-laced sauce. This one is extra saucy and has proven to be the perfect consistency for everything to soak up! *This recipe is under 650kcal per serving.*
Ingredients
1
cauliflower
1
carrot
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
½
lemon
1 packet
ginger paste
1 box
diced tomatoes with garlic & onion
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Soy, Milk, Peanuts, Sesame.)
1 bag
coriander
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 bag
silverbeet
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk;)
¾ cup
boiling water
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Chop cauliflower into small florets. Roughly chop carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat and roast until tender, 25-30 minutes.
• While veggies are roasting, in a medium heatproof bowl, add couscous and vegetable stock powder and half the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.
• While couscous is cooking, slice lemon into wedges. Roughly chop silverbeet. • In a small bowl, combine Greek-Style yoghurt, a generous squeeze of lemon juice and a pinch of salt.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook ginger paste and Mumbai spice blend until fragrant, 30 seconds. • Stir in diced tomatoes with garlic & onion, the honey and remaining butter and cook until thickened, 2-3 minutes.
• Add silverbeet to Mumbai spice sauce and cook, strring, until just wilted, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the sauce looks too thick.
• Divide couscous between bowls. Spoon over Mumbai spice sauce. • Top with Indian-spiced cauliflower and carrot. Spinkle with roasted cashews. • Spoon over lemon yoghurt. Tear over coriander. • Serve with any remaining lemon wedges. Enjoy!
