Tadka Cauliflower Bowl (Print Version)
# Ingredients:
→ Herbs & Quinoa
01 -
3/4 cup uncooked quinoa
02 -
A handful of minced cilantro leaves
03 -
A handful of finely chopped mint leaves
→ Chickpeas & Cauliflower
04 -
Half a medium red onion, sliced thick
05 -
Half a cauliflower head, broken into florets
06 -
One can of chickpeas (400g), rinsed and drained
07 -
Kosher salt to taste
08 -
Good quality olive oil
→ Dressing/Tadka
09 -
3 tablespoons of olive oil
10 -
2 teaspoons cumin seeds
11 -
1/4 teaspoon ground black pepper
12 -
1/4 teaspoon ground turmeric
13 -
1/2 teaspoon kosher salt
14 -
1/2 teaspoon ground cinnamon
15 -
1/2 teaspoon garlic powder
16 -
3 tablespoons freshly squeezed lemon juice
17 -
1/2 teaspoon cayenne pepper
18 -
1 teaspoon maple syrup or honey
# Instructions:
01 -
Heat your oven up to 230°C (or 450°F). Use a large baking tray with parchment paper, or grab two smaller ones if you're short on space.
02 -
In a pot, mix 3/4 cup quinoa with 1 1/2 cups water and a dash of salt. Let it boil up, then turn the heat down low, cover just halfway, and cook about 10 minutes until the water’s gone. Switch off the heat and fully cover the pot to trap steam for 10 minutes so it fluffs up nicely.
03 -
Spread the cauliflower, chickpeas, and onion slices over your lined tray. Keep chickpeas separate in case they need to come out sooner. Coat everything well with olive oil, sprinkle with salt, and toss around. Bake for 25-30 minutes till you see the cauliflower and onion caramelizing, and chickpeas turning golden and crunchy.
04 -
While the quinoa and veggies cook, finely chop the mint and cilantro until they’re nice and small.
05 -
Dump the cooked quinoa, roasted veggies, crisp chickpeas, and chopped herbs into a big serving bowl and mix it all up.
06 -
In the empty pot from the quinoa, warm 3 tablespoons of olive oil on medium heat. Toss in cumin seeds, garlic powder, cayenne, cinnamon, turmeric, salt, and pepper. Keep stirring for about a minute until the spices smell amazing. Turn off the heat and carefully whisk in lemon juice and honey.
07 -
Drizzle the hot, spiced dressing over everything in the bowl. Give it a good mix to coat it all evenly, adjust the salt if you need to, and eat it straight away while warm.
# Notes:
01 -
Quinoa can be swapped out with white rice in equivalent amounts.
02 -
A minced fresh garlic clove can work great in place of garlic powder in the dressing.
03 -
Enjoy the dish warm! That way, the crispy bits of chickpeas and the softer cauliflower textures really shine.