Chipotle cauliflower grain bowls

Name: Chipotle cauliflower grain bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium cauliflower (700g); 80 g tube Bart Mexican Chipotle & Red Pepper Paste; 2 tbsp olive oil; 1 avocado; 3 limes, juice; 25 g pack coriander, most leaves chopped; 150 ml tub soured cream; 1 pinch/es ground cumin; 1 pinch/es paprika; 250 g pouch ready-cooked quinoa; 3 salad onions, chopped; 340 g can sweetcorn, drained

A colourful, Mexican-inspired dish that packs in eight diﬀerent plant varieties.

4.5 out of 5 stars(7) Rate this recipe

Gluten freeVegetarianHealthySource of fibre2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 medium cauliflower (700g)
80g tube Bart Mexican Chipotle & Red Pepper Paste
2 tbsp olive oil
1 avocado
3 limes, juice
¼ x 25g pack coriander, most leaves chopped
150ml tub soured cream
1 pinch/es ground cumin
1 pinch/es paprika
250g pouch ready-cooked quinoa
3 salad onions, chopped
340g can sweetcorn, drained

Preheat the oven to 200ºC, gas mark 6. Cut the cauliflower into florets, larger ones halved, and reserve the leaves. Stir together the chipotle paste and oil in a large mixing bowl. Add the cauliflower florets and leaves and stir together until coated. Spread the florets over a baking tray and roast for 25 minutes, stirring and adding the leaves halfway.
Meanwhile, mash the avocado with the juice of 1 lime, a pinch of salt and the chopped coriander, then set aside. In a separate bowl, mix the soured cream, the juice of 1 lime, the spices and a pinch of salt. Set aside.
Heat the quinoa according to pack instructions. Tip into a bowl and stir through the juice of the remaining lime, the salad onions and a pinch of salt. Divide between shallow bowls. Top with the roasted cauliflower, avocado and sweetcorn. Spoon over the soured cream, scatter with the remaining coriander leaves and serve.

Cook’s tip

Roast the cauliflower, then cool and chill, ready to reheat the next day. You can also make the avocado and soured cream ahead, keeping them covered in the fridge.

Typical values per serving when made using specific products in recipe