Cauliflower Rice Bowl
ingredients
For the seeded brittle
- 80g liquid egg white
- 60g sunflower & pumpkin seed mix
- 10g sesame seeds
- Moroccan-style salt mill
- 20g caster sugar
For the rice bowl
- 1 small cauliflower, blitzed in a food processor into a rice consistency
- 2-3 spears of celery, very finely sliced
- 1 bunch of radishes, finely sliced
- 2x shallots, peeled & finely diced
- 30g pomegranate seeds (or ½ pomegranate, de-seeded)
- 50g rocket
- ½ small bunch mint, stripped & roughly torn
- 300g firm pressed tofu
- 250g cooked quinoa (or an equivalent grain)
- 2 tbsp rapeseed oil
- 20ml sherry vinegar (or red wine vinegar)
- sea salt
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
For the seeded brittle
1. Preheat oven to 150°C.
2. Whisk the egg whites to stiff peaks. Whisk in the sugar to form a glossy mixture. Add the seeds and coat thoroughly.
3. Using a slotted spoon, place the seeds onto a baking tray lined with a silicone matt or baking parchment. Season well with the spice blend.
4. Place into the oven for 12-15 minutes. Remove and season again with the spice blend. Break apart and return to the oven for 12-15 minutes. Remove and allow to cool. Increase oven temperature to 200°C.
For the rice bowl
5. Combine shallots with half the rapeseed oil and the sherry vinegar. Mix with the cauliflower and quinoa. Season with salt and set aside to marinate for approx. 10-15 minutes.
6. Slice the tofu into €˜chips` and dress with the remaining oil. Place onto a lined baking tray and season with a pinch of salt. Roast in the oven for approx. 15 minutes until caramelised.
7. To assemble, place a portion of the rice/quinoa at 12 o`clock and work clockwise with piles of your prepared ingredients (except the chillies) all the way around the bowl. Finish with a generous topping of the seed brittle.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.