VEGAN ROASTED CAULIFLOWER BOWL WITH TAHINI DRESSING #veggies #healthy

Veggie lover Roasted Cauliflower Bowl with Tahini Dressing is a basic method to create a solid, sustaining feast in a short time. Broiler cooked cauliflower is spiced with cumin and turmeric. A straightforward garlic tahini dressing covering the edamame can be utilized in numerous different plans. All laying on a heavenly bed of avocado crushed pea. Cauliflower Buddha Bowl supper is served!

My adoration for cauliflower has no limits. I love it crude, bubbled, simmered and flame broiled. I could without much of a stretch have it each other day. Don't worry about it the season. The present dish may appear to be mind boggling from the outset, however in truth it is a 30 min thought for serving an unassuming cauliflower dish in a bowl to appreciate on a love seat while viewing a most loved show. Furthermore, it tastes as great warm as cold!

This cauliflower bowl accompanies 3 stunning components: turmeric and cumin simmered cauliflower, overly light pea and avocado crush, tahini dressing and edamame. Anyway, four at that point. At the point when assembled they make the most delightful veggie lover bowl you'll need to have over and over.

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ingredients
Roasted Cauliflower

• 1 medium head of cauliflower, core and leaves removed, florets cut into bite size
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon salt
• Splash of olive oil

Avocado Smashed Peas

• 340g (12 oz) frozen or fresh green peas
• 1 large Hass avocado
• Juice of 1 lime and ½ medium lemon
• Pinch of salt, or to taste

Tahini Sauce

• 4 tablespoons tahini (you can make it at home!)
• 2 raw garlic cloves, minced
• ½ teaspoon salt
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 6 tablespoons water
• ½ teaspoon cumin, ground

To serve

• 1 cup edamame (beans only – removed from its pods), small bunch mint leaves, toasted nuts

instructions

1. Preheat oven to 200C (393F).
2. Toss cauliflower florets with olive oil, salt, turmeric and cumin until well coated. Pour it onto a baking tray in one layer and bake for 30 min.
3. Meanwhile, whisk all tahini sauce ingredients and when done, place it in refrigerator until the roasted cauliflower is ready.
4. Fill up your kettle with water and bring to boil. Place edamame in a small pan, cover with hot water and cook until the edamame losses its crunch. When done, drain and reserve.
5. Place peas in a medium bowl and pour some hot water over, just to cover. No need to boil the peas, you only want it to defrost and soften enough to smash it. After a few minutes, drain the peas really well and, using a fork or a potato masher, smash the peas keeping some chunky bits – they’ll improve the texture of the final mixture. Stir in juice of lime and lemon and crush the avocado over. Mix it in, but don’t worry about making the mixture smooth. Season with salt and mix again.
6. Put it all together: Divide the avocado pea smash between 4 bowls, top it up with cauliflower and edamame and drizzle generously with the tahini sauce. Serve.

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