You can take the lady out of Scunthorpe, however you’ll be able to’t take Scunthorpe out of the lady. That is presumably why I didn’t latch on to the bowl meals motion a decade in the past, however I’ve since grown, each as a lady and as a meals author (not bodily, thoughts; I’m nonetheless solely 5ft 2in), and nowadays I can see the advantages of with the ability to trend scrumptious elements, a few of them ready-made, comparable to kimchi and hummus, over grains and binding all of them along with a stunning dressing. It’s very helpful to have a template with which to create a scrumptious, nutritious meal utilizing no matter you might have within the fridge, so now I’m on board with the bowl.
Roast cauliflower and kimchi couscous bowl
Preserve the dressing and the condiments, however in any other case use this recipe as a tough information – be at liberty to change out the grain, roast greens and herbs for no matter you might have.
Prep 15 min
Prepare dinner 40 min
Serves 4
For the salad
1 massive cauliflower (or 2 small ones), trimmed and lower into florets (750g web)
Rapeseed oil
Salt
2 candy potatoes (400g), washed and lower into 2cm cubes
250g large couscous – I used wholewheat
100g baby-leaf spinach, roughly chopped
20g parsley
100g kimchi, shop-bought or home made, drained if want be, then sliced
200g hummus
2 tbsp pumpkin seeds
For the dressing
2cm x 2cm piece recent ginger, peeled and finely grated
1 lemon, zest finely grated, then juiced, to get 2½ tbsp
1 tbsp gentle agave syrup
90ml rapeseed oil
1 tsp salt
Warmth the oven to 220C (200C fan)/425F/gasoline 7, and line two massive baking trays with greaseproof paper.
Reduce out the bottom from the cauliflower and take away and discard the outer bigger leaves; hold the interior tender ones. Break the cauliflower into 4cm florets, lower the interior leaves into 3cm strips and lower the stalk into ½cm items. Put all of the cauliflower in a bowl with three tablespoons of rapeseed oil and a half-teaspoon of salt, then combine very well. Tip on to one of many lined trays and unfold out evenly.
Put the cubed candy potato in the identical bowl, add a tablespoon of oil and a quarter-teaspoon of salt, toss to coat, then tip on to the second tray. Roast the cauliflower for 20-25 minutes, till golden brown, and the candy potato for half-hour.
In the meantime, make the dressing. In the identical bowl, combine the grated ginger, lemon zest and juice, agave syrup, oil and salt, and whisk to mix.
Prepare dinner the couscous in loads of boiling water, in keeping with the packet directions, then drain very well. Switch to the bowl of dressing, add the cooked cauliflower and candy potato, stir within the spinach and parsley, toss and style for seasoning.
Divide the salad between 4 massive bowls, high every portion with two tablespoons of hummus, a tablespoon of kimchi and a sprinkling of pumpkin seeds, then serve.
