Sticky Cauliflower ‘Chicken’ Budda Bowl

Hey Hey.

It’s 31 degrees today and the first real day of summer, and I’m feeling like watching Riverdale on Netflix, drinking pineapple, mint smoothies, and chomping on watermelon.

But sadly adulting calls. To cheer me up I’ve created a Buddha bowl, with sticky, smoky cauliflower,  charred sweet corn, brown rice and avocado. This is super simple to throw together when you are feeling lazy. It’s also vegan as usual.  Serves two.

Buddha bowl

  • 2 small baby cauliflowers or one large cauliflower
  • 4 big cloves of garlic
  • 1 small piece of grated ginger
  • 1 red onion
  • Olive oil
  • 3 tablespoons terayki sauce ( plus extra for serving )
  • 1 tablespoon maple syrup or honey if not vegan
  • 1 400g can of drained and washed corn
  • 2 small chopped avocados
  • 2 cups cooked brown rice
  • A few swigs lime juice
  • Cherry tomatoes, coriander and baby spinach to serve
  • Salt and pepper to serve

Preheat your oven to 170* ( adjust for fan forced) and prepare your cauliflower by removing the leaves, and cutting the florets into bite sized pieces.

In a small bowl, mix together the terayki sauce and maple syrup. Finely chop onion and garlic; before spreading across two flat oven trays and topping with the garlic , ginger and onion. Using your hands coat all veggies in the terayki mixture and olive oil. Bake for half an hour; turning half way through. Leave in the oven to keep warm once cooked through.

Sauté the corn pieces in a little olive oil and salt until they look appear slightly burnt. I use a flat heavy bottomed pan for this.

Assemble the bowl by placing the cooked, warmed rice into two large bowls and topping with the cauliflower, extra terayki sauce, lime juice, charred corn, avocado, coriander and cherry tomatoes 🍅 🥑🌽🍚 Finish with salt and pepper.

Please note the photos show spring onions instead of onion, which I have changed as it tastes better as does cooking the ginger and garlic, with the cauliflower instead of the corn.

 

 

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