This simple meal is perfect for filling hungry tummies fast! It can be ready and on the table in 30 minutes including prep time, and is ridiculously easy! This delightful bowl of goodies begins with a heap of basmati rice, coloured yellow with turmeric. The rice is then topped with roasted cauliflower, soft creamy avocado and the star component; delicious silky smooth ginger-lime sauce.
The humble cauliflower is one of the few foods I’ve loved ever since I can remember. I usually like my cauli boiled until really soft, but lately I’ve been craving delicious roast veggies. Roasting the cauliflower really brings out its flavour and gives a texture with a bit more bite; something you can get your teeth into! Seasoning with paprika and turmeric gives this humble veg a fantastic edge.
I really love the contrasting textures of the rice, cauliflower and avocado as well as the subtle flavours of this dish, but what makes it really delicious is the fabulous ginger-lime sauce. The base of the sauce is silken tofu, which gives a smooth, flawless texture when blended. The sauce requires only 5 ingredients, yet has a fantastic rush of flavour that really brings this meal to life.
I could go on for pages about how much I adore this meal, but I know you’d rather see the recipe so you can find out for yourself!
Roasted Cauliflower Bowl with Ginger-Lime Sauce
Serves 3 (just make a little more or less of each component to serve more or less people – if you make too much, save some for the next day)
For the cauliflower: 1 medium head cauliflower, cut into small florets
½ tsp turmeric
½-1 tsp paprika
Salt and black pepper
Olive oil spray
For the rice: 300g basmati rice
½ tsp turmeric
For the sauce: 350g silken tofu
1 clove garlic, peeled and chopped
1” ginger, peeled and chopped
Juice 1 lime
2 tbsp soy sauce
1-2 large avocadoes, peeled, stoned and sliced
- Preheat the oven to 200oC/gas mark 6/400o Line a roasting tray with baking paper and spray with olive oil. Arrange the cauliflower in a single layer on the tray. Sprinkle on the spices, salt and pepper and spray with olive oil. Toss to coat in the seasoning. Bake for 20 minutes.
- While the cauliflower is roasting, cook the rice. Place the rice and turmeric in a saucepan with 750ml water. Cover and bring to the boil. Reduce to the lowest heat and cook until the water has been absorbed. Turn off the heat and leave undisturbed for 5-10 minutes before quickly fluffing up with a fork.
- While the rice and cauliflower are cooking, make the sauce: combine all the ingredients in a blender and blend until smooth.
- To serve, divide the rice between serving bowls. Top with a portion of cauliflower, slices of avocado and sauce.