Refreshing Turmeric & Lemon Cauliflower Bowl

Step 1: Roast the Cauliflower

1. Preheat Your Oven:
   • Turn on your oven to 190°C (or 180°C for fan ovens) or gas mark 6. This allows it to reach the right temperature while you prepare the cauliflower.
2. Prepare the Cauliflower:
   • Take 650g of cauliflower and cut it into bite-sized florets. If you have any cauliflower leaves, you can include them too.
   • Place the florets and leaves in a large mixing bowl.
3. Add Olive Oil and Seasonings:
   • Pour 2 tablespoons of olive oil over the cauliflower.
   • Add 2 teaspoons of ground turmeric and 2 teaspoons of cumin seeds.
   • Season with salt and pepper to your taste.
4. Toss the Cauliflower:
   • Use your hands or a large spoon to mix everything together. Make sure all the florets are coated in oil and spices.
   • This is important for flavor and even roasting!
5. Prepare the Baking Tray:
   • Line a baking tray with baking parchment. This prevents the cauliflower from sticking.
6. Spread the Cauliflower:
   • Transfer the coated cauliflower onto the lined baking tray. Spread it out in a single layer to ensure even cooking.
7. Roast in the Oven:
   • Place the tray in the preheated oven. Roast for 25-35 minutes.
   • Halfway through, use a spatula to stir the cauliflower, ensuring all sides get golden brown and tender.

Step 2: Prepare the Kale

1. Get Your Kale Ready:
   • While the cauliflower is roasting, take 125g of kale. Remove the tough stalks and chop the leaves roughly.
   • Place the chopped kale in a separate large bowl.
2. Massage the Kale:
   • Drizzle the remaining 2 tablespoons of olive oil over the kale.
   • Season with salt and pepper to taste.
   • Use your hands to gently rub the oil into the leaves. This will soften them and enhance the flavor. Spend about 1-2 minutes on this.
3. Prepare the Kale for Baking:
   • After the cauliflower has been roasting for 10 minutes, spread the massaged kale onto a separate baking tray in a single layer.
4. Bake the Kale:
   • Place the tray with kale in the oven for the last 10 minutes of the cauliflower's cooking time.
   • Bake until the kale is crispy but not burnt. It should be crunchy and vibrant green.
5. Cool the Kale:
   • Once done, take the kale out of the oven and let it cool on the tray. This keeps it crisp.
6. Finish the Cauliflower:
   • Just before serving, squeeze fresh lemon juice over the roasted cauliflower to add brightness and flavor.

Step 3: Cook the Quinoa and Lentils

1. Prepare the Quinoa and Lentils:
   • Cook the 250g pouch of quinoa and lentils according to the package instructions.
   • This typically takes about 10-15 minutes. You may need to add water or cook it in a pot or microwave, depending on the instructions.
2. Fluff the Quinoa and Lentils:
   • After cooking, use a fork to fluff the quinoa and lentils, making them light and airy.
3. Assemble Your Bowls:
   • Divide the quinoa and lentil mix evenly between two bowls.
4. Top with Roasted Vegetables:
   • Add a generous portion of the roasted cauliflower and crispy kale on top of the quinoa and lentils.
5. Add the Finishing Touches:
   • Spoon 2 tablespoons of coconut yogurt onto each bowl.
   • Sprinkle 3 tablespoons of mixed seeds (like hemp, sunflower, and pumpkin) over the top for added texture and nutrition.

Storage Tip:

• If you have any leftovers, store them in an airtight container in the fridge. They’ll stay fresh for up to four days.

Recipe Tip: Coconut & Raspberry Ice Lollies

1. Prepare the Raspberry Mixture:
   • In a food processor or blender, add 150g of raspberries and 3 tablespoons of icing sugar. Blend until you have a smooth mixture.
2. Combine with Coconut Yogurt:
   • Stir in 450g of coconut yogurt (you can use any leftovers from this recipe).
3. Fill Ice Lolly Moulds:
   • Carefully spoon the raspberry-coconut mixture into ice lolly moulds, filling them about three-quarters full.
   • Insert a lolly stick into each mould.
4. Freeze:
   • Place the filled moulds in the freezer overnight until fully frozen. Enjoy these refreshing treats on warm days!