This Spicy Cauliflower Power Bowl is a vegan, gluten-free delight packed with flavor and nutrients. Roasted cauliflower, quinoa, and a creamy pumpkin-peanut sauce come together to create a satisfying and nourishing meal.
Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. Salt and pepper, to taste. 1 cup quinoa, rinsed. 2 cups water. 1/2 cup canned pumpkin puree. 2 tablespoons peanut butter. 2 tablespoons soy sauce or tamari. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1/4 cup chopped peanuts, for garnish. Fresh cilantro, for garnish. Lime wedges, for serving.
Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Add the cauliflower florets to a large bowl and mix in the olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Make sure the florets are well covered. Place the cauliflower in a single layer on the baking sheet that has been prepared. Roast for 25 to 30 minutes, stirring every so often, until the cauliflower is soft and lightly browned. In the meantime, mix the quinoa and water together in a medium-sized saucepan. When it starts to boil, lower the heat, cover, and let it cook for 15 minutes. The water should be absorbed by the quinoa. Mix the peanut butter, soy sauce, maple syrup, rice vinegar, and sesame oil in a small saucepan using a whisk. For 5 minutes, stir every now and then over medium-low heat until everything is hot and well mixed. To put the bowls together, divide the quinoa between serving bowls. Cover it with the roasted cauliflower, peanut sauce made with pumpkin, chopped peanuts, and cilantro. Put lime wedges on the side and serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
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