Curried cauliflower bowl with chickpeas and basmati rice

Ingredients

For 1 serving

• Basmati rice60 g
• Cooked chickpeas130 g
• Cauliflower200 g
• Curry powder1 teaspoon
• Soy yogurt80 g
• Spinach40 g
• Extra virgin olive oil10 g
• Cilantro3 g
• Lemon juiceto taste
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Preheat a conventional oven to 210 °C and line a baking tray with baking paper.
2. Wash the cauliflower and divide it into small florets; rinse and drain the chickpeas and pat them dry with kitchen paper. Toss them in a bowl with the curry powder, oil and a pinch of salt until evenly coated.
3. Spread them on the tray in a single layer and roast for 25 minutes, turning halfway, until the cauliflower is golden at the edges and the chickpeas are crisp outside.
4. Meanwhile rinse the basmati rice, add it to a pan of boiling salted water and cook over medium heat for 12 minutes, until tender; drain.
5. Mix the soya yoghurt with a few drops of lemon juice and a pinch of salt; wash and dry the spinach and coriander.
6. Assemble the bowl with the spinach at the bottom, then the rice, cauliflower and chickpeas, and finish with the yoghurt sauce and coriander leaves.