Spiced Coconut Cauliflower Rice Veggie Bowls – Food & Home Magazine

Ingredients

• <h3>ROASTED BROCCOLI</h3>
• 1 head broccoli, cut into florets
• pinch dried chilli flakes
• extra-virgin olive oil/avocado oil, to drizzle
• salt and freshly ground black pepper, to taste
• <h3>SPICED COCONUT CAULI RICE</h3>
• extra-virgin olive oil/avocado oil, to fry + extra, to drizzle
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 15ml (1 tbsp) ground cumin
• 15ml (1 tbsp) ground coriander
• 2,5ml (½ tsp) ground ginger
• 1 head cauliflower (about 800g), cut into florets
• 125ml (½ cup) reduced-fat coconut milk
• 125ml (½ cup) vegetable stock
• pinch paprika
• 1 x 400g tin chickpeas, drained and rinsed
• <h3>TO SERVE</h3>
• 4 handfuls baby spinach leaves
• lemon wedges, to squeeze
• peanuts, roasted
• coriander leaves