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ProCook: Spiced Cauliflower Buddha Bowl

Spiced Cauliflower Buddha Bowl

Servings: 2 servings 


For the roasted spiced cauliflower

  • 1 cauliflower
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp sesame seeds
  • 1 tbsp coconut oil
  • 1 pinch black pepper

For the tahini dressing

  • 3 tbsp tahini
  • 1 tbsp sesame oil
  • 1 tbsp runny honey
  • 1 tsp lemon juice
  • 1 tbsp water

For the rest of the buddha bowl

  • 1 handful cherry tomatoes
  • 1 carrot
  • 1/2 courgette
  • 1 handful leafy greens
  • 1 tbsp coconut oil
  • 500g brown or wild rice

For the garnish

  • 1 handful fresh coriander
  • 1 handful sunflower seeds
  • 1/2 tbsp smoked paprika


  1. Preheat the oven to 180°C and cook the rice as per packet instructions
  2. Chop the cauliflower into small florets and place in a mixing bowl. Melt 1½ tbsp of coconut oil and pour 1 tbsp over the cauliflower before adding the sesame seeds, turmeric, cumin and a pinch of salt and pepper. Toss until evenly coated and spread evenly on a non-stick baking tray
  3. Chop the carrots and courgettes into thin sticks and halve the cherry tomatoes. Spread out onto a non-stick baking tray ensuring the cut side of your tomatoes are facing up, and drizzle 1/2 tbsp of melted coconut oil. Toss the vegetables so that they're evenly coated
  4. Place both trays into the oven and roast for approximately 25 minutes. Time will vary depending on how small you chop your vegetables so keep an eye on them and take them out once they're beginning to brown and wrinkle
  5. Whilst the rice and vegetables are cooking add all the dressing ingredients to a bowl and mix together. Add more water if you prefer a thinner sauce
  6. Once everything is cooked, divide the rice between two bowls and top with the roasted vegetables and leafy greens. Drizzle with tahini dressing and top with a handful of fresh coriander, a handful of sunflower seeds and 1/2 tsp of smoked paprika