Method
Ingredients
Ingredients
- 500g Tilda Brown & White Rice
- 1 Large cauliflower – cut into bite size florets
- 25g Essential Cuisine Korma Seasoning
- 100g Cooked Chickpeas
- 25ml Olive oil
- 200g cooked Quinoa
- ½ Cucumber sliced
- 150g cherry tomatoes halved
- 40g red onion thinly sliced
- 10g torn fresh parsley
- 100ml Saucesome Yogurt & Mint Sauce
Method
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Cook the rice and quinoa as instructions.
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Add the cauliflower florets to a bowl, adding 15ml olive oil and Essential Cuisine Korma seasoning, toss until all the cauliflower is coated and place on a lined baking sheet, place in the oven and roast for approx. 25 mins flipping halfway through cooking, it should appear charred and tender through.
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Assemble the bowls by dividing the rice and quinoa into 2 areas, top these with the cauliflower, chickpeas, decorating with the cucumber, tomatoes & red onion, drizzle with the Saucesome yogurt and mint sauce, then sprinkle with the torn parley. Serve.