You can take the woman out of Scunthorpe, however you possibly can’t take Scunthorpe out of the woman. That is probably why I didn’t latch on to the bowl meals motion a decade in the past, however I’ve since grown, each as a girl and as a meals author (not bodily, thoughts; I’m nonetheless solely 5ft 2in), and as of late I can see the advantages of with the ability to trend scrumptious components, a few of them ready-made, equivalent to kimchi and hummus, over grains and binding all of them along with a beautiful dressing. It’s very helpful to have a template with which to create a scrumptious, nutritious meal utilizing no matter you may have within the fridge, so now I’m on board with the bowl.
Roast cauliflower and kimchi couscous bowl
Hold the dressing and the condiments, however in any other case use this recipe as a tough information – be at liberty to modify out the grain, roast greens and herbs for no matter you may have.
Prep 15 min
Cook dinner 40 min
Serves 4
For the salad
1 massive cauliflower (or 2 small ones), trimmed and lower into florets (750g internet)
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 do-it-yourself, 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.
Lower out the bottom from the cauliflower and take away and discard the outer bigger leaves; maintain the inside tender ones. Break the cauliflower into 4cm florets, lower the inside 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.
Cook dinner the couscous in loads of boiling water, in line 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, prime every portion with two tablespoons of hummus, a tablespoon of kimchi and a sprinkling of pumpkin seeds, then serve.
