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Lentils.org

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Warm Spiced Cauliflower Bowl

Prep Time: 15 Minutes

Total time: 20 Minutes

Servings: 10

A warm bowl with a base of quinoa and lentils tossed warm with currants, cumin, coriander, and cinnamon, topped with spiced, roasted cauliflower, sliced almonds, Italian parsley, and a drizzle of white balsamic vinaigrette.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    10 cups (2.5 L) quinoa, cooked, held warm

    10 cups (2.5 L) whole red lentils, cooked, held warm

    5 cups (1.25 L) red currants, fresh or dried

    1 Tbsp (15 mL) cumin

    ½ Tbsp (7 mL) coriander

    1 tsp (5 mL) cinnamon

    10 cups (2.5 L) spiced cauliflower, roasted*

    5 cups (1.25 L) sliced almonds

    2 ½ cups (625 mL) flat leaf Italian parsley, roughly chopped

    10 oz (300 mL) white balsamic vinaigrette**


Directions

  1. In a large mixing bowl, combine warm quinoa, warm lentils, currants, cumin, coriander, and cinnamon together in a bowl and mix well.
  2. To plate this dish, evenly divide the lentil mixture among 10 bowls. Top with spiced cauliflower and almonds. Garnish with parsley and a drizzle of white balsamic vinaigrette.

*To prepare Spiced Cauliflower:
Combine 4 parts curry powder to 1 part turmeric with canola oil and lemon juice. Dress the cut cauliflower florets in the spice mix and roast at 425⁰F (220⁰C) for 10 minutes.

**To prepare White Balsamic vinaigrette:
Combine 2 parts avocado oil to 1 part white balsamic vinegar

Chef’s Tip:
Something as simple as rotating a seasonal apple or plant based cheese through this bowl will allow it to remain vegan but provide some delicious flavor pairings.


Nutritional Information

  • Serving Size: 3 cups (750 mL)
  • Per serving:
  • Calories 1100
  • Total Fat 51 g
  • Saturated Fat 5 g
  • Cholesterol 0 mg
  • Carbohydrates 141 g
  • Dietary Fibre 56 g
  • Sugar 17 g
  • Protein 40 g
  • Sodium 440 mg
  • Potassium 2125 mg
  • Folate 2125 mcg