Hey Food Explorers!
Ever feel like your kitchen adventures are mirroring a home renovation project? Well, my week has been exactly that! Think kitchen island acrobatics, sink disconnections, and a full-on floor saga. Let’s just say, cooking dinner became an extreme sport.
But amidst the chaos, culinary inspiration struck, and what emerged was a dish so good, it almost made up for the temporary kitchen madness. I’m talking about a Roasted Cauliflower Power Bowl that is not just healthy, but also packed with flavour and a delightful smoky twist.
Forget boring salads! This isn't your average lettuce-and-cucumber combo. We're diving headfirst into the wonderful world of roasted cauliflower – my absolute fave way to prepare this versatile veggie. The slight char and caramelization bring out its natural sweetness, and when paired with the zesty, smoky dressing, it's a match made in flavour heaven.
Now, about that dressing. Have you spotted smoked garlic bulbs in the store? If not, don't worry, regular garlic works great, especially with a pinch of smoked salt. Combined with lemon juice, mustard, and capers, it creates an emulsion that’s tangy, creamy, and seriously addictive.
This recipe is designed to be super adaptable. I tossed in some leeks for extra colour and flavour, but feel free to skip them. The star is the cauliflower, after all. Load it up with your favorite healthy additions.
Roasted Cauliflower Power Bowl with Smoked Garlic Dressing
Prep time: 15 minutes Cook time: 25 minutes Serves: 4
Ingredients
For the Smoky Garlic-Caper Dressing:
- 2 cloves smoked garlic (or regular, with a pinch of smoked salt)
- A generous pinch of chunky salt
- 1 tablespoon lemon juice
- 1 heaped teaspoon wholegrain mustard
- A pinch of sugar
- Freshly ground black pepper
- 60 ml / ¼ cup extra virgin olive oil (or half olive oil and half unsweetened soy milk for a lighter dressing)
- 1 heaped tablespoon finely chopped capers
Remaining Ingredients:
- 2 leeks (optional), sliced
- 1 medium cauliflower, cut into florets
- Olive oil, for roasting
- Smoked paprika
- Nutritional yeast (optional)
- Fine sea salt
- 3 tablespoons toasted walnuts
- A handful of finely chopped fresh parsley
- Pomegranate arils (optional), for garnish
Instructions
- Make the dressing: Mash garlic with salt, then mix with lemon juice, mustard, sugar, pepper, and soy milk (if using). Whisk in olive oil slowly to emulsify. Stir in chopped capers. Set aside.
- Prep the veggies: If using, blanch the leeks for 2 minutes, then drain, cool, and dry. Cut the cauliflower into similar-sized florets, maximizing flat surfaces.
- Roast: Toss cauliflower and leeks (if using) with olive oil, smoked paprika, salt, and nutritional yeast (if using). Roast in a preheated oven at 200°C / 390°F for 10 minutes, flip, and continue baking for another 10-15 minutes, until tender and slightly charred. Remove leeks early if ready.
- Assemble: Arrange roasted veggies on a plate, drizzle with dressing, and sprinkle with toasted walnuts, parsley, and pomegranate (if using).
Tips for Success
- Don't overcrowd the baking tray to ensure even roasting and caramelization.
- Adjust the dressing to your preference - more lemon, more mustard, you are the boss!
- Feel free to add any other roasted veggies such as broccoli or bell peppers.
So there you have it, my kitchen renovation therapy in a bowl! This Roasted Cauliflower Power Bowl is not just a meal; it's a flavour adventure that's sure to leave you feeling fantastic.
Do try this recipe out and let me know what you think.
Happy cooking, friends!
Chef Veggie Bella