Spiced Coconut Cauliflower Rice Veggie Bowls – Food & Home Magazine

Name: Spiced Coconut Cauliflower Rice Veggie Bowls – Food & Home Magazine
Total time: 45 min
Ingredients: ROASTED BROCCOLI; 1 head broccoli, cut into florets; pinch dried chilli flakes; extra-virgin olive oil/avocado oil, to drizzle; salt; freshly ground black pepper; SPICED COCONUT CAULI RICE; 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; TO SERVE; 4 handfuls baby spinach leaves; lemon wedges, to squeeze; peanuts, roasted; coriander leaves

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Try these spiced coconut cauliflower rice veggie bowls with roasted broccoli, chickpeas, spinach and crunchy peanuts. A flavour-packed vegan meal.

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