I am firmly sticking on my quest to create at least one delicious meatless recipe every week and you are going to love this sesame cauliflower bowl! The sauce is sticky, sweet and moreish, exactly how it should be! This bowl is perfect for a healthy start to the week, especially if you need that extra boost of vegetable goodness. A really great thing about these Buddha bowls is that you can use whatever you have in the fridge, it's a great opportunity to use up old veggies or leftovers. I used the sesame cauliflower as the base for my dish and then roasted up some old carrots with a little chilli and they fit perfectly into my bowl.
Makes 2 buddha bowls
Ingredients for the sticky sesame cauliflower
1 cauliflower head, cut into florets
2 tbsp toasted sesame oil
3 tbsp rice vinegar
4 tbsp soy sauce
4 tbsp maple syrup (or honey)
2 garlic cloves, minced
1/2 tsp ground ginger
2 tbsp corn flour dissolved in 100ml water
Ingredients for the bowl
1 large carrot, sliced into strips
1/2 tsp chilli powder
1 tsp toasted sesame oil
A squeeze of lime
Brown rice, to taste
1 avocado, halved and thinly sliced
2 spring onions, to serve
Chilli flakes, to serve
Turn the oven on to 200C fan.
Grease a large baking tray and arrange the florets in a single layer. In a separate tray combine the carrot, chilli powder, sesame oil and a squeeze of lime. Season the carrots and place both trays in the oven to bake for 20 minutes.
Meanwhile, in a saucepan whisk together the sesame oil, rice vinegar, soy sauce, maple syrup, garlic, and ginger. Bring to the boil and then add the dissolved corn flour. Cook until the sauce thickens, constantly whisking.
Coat the cauliflower in the sauce and return to the oven for another 10 minutes, along with the carrots. Once done, scatter sesame seeds over the roasted cauliflower before serving.
To assemble divide the rice between the bowls, add a generous portion of sesame cauliflower, the carrots, and sliced avocado. Top with the spring onion and a sprinkling of chilli flakes to keep things interesting! Enjoy!