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Easy prep
Dairy Free
Gluten Free

Vegan Tandoori Cauliflower Bowls

with Butternut Squash, Basmati Rice & Herbed Cashew Drizzle

Cooking time

20 minutes

Servings

2/4

Calories

720 /serving

This bowl brims with colour and flavour; all you need is 20 minutes for it to brighten up lunch or dinner time. We take already fragrant basmati rice and cook it with garlic and ginger to take it to the next level. Pre-chopped cauliflower florets are seasoned with a classic Tandoori spice mix and popped into the oven to roast until golden. We’ve also sent spiralized butternut squash your way; sauté with garlic and lime zest for a deeply aromatic side with a tangy touch. Create a rich and elegant sauce to drizzle over top by combining cashew butter, fresh mint, lime and ginger and your meal is ready to devour.

We will send you:

  • 200g Cauliflower florets
  • 60g Baby arugula (or baby spinach)
  • 15ml Minced garlic
  • 1 Bunch of mint
  • 1 Lime
  • 15ml Ginger paste
  • 100g Spiralized butternut squash
  • 157g Basmati rice
  • 30g Cashew butter
  • 12g Tandoori spice blend (bay leaf, black peppercorn, cardamom, cinnamon, cloves, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

  • You will need:

    Medium pot
    Large pan
    Zester
    Sheet pan
    Oil
    Salt & pepper
    Parchment paper
    Total Fat
    36 g
    Saturated Fat
    5 g
    Sodium
    420 mg
    Total Carbs
    84 g
    Sugars
    7 g
    Protein
    12 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the rice
    Preheat the oven to 450°F. In a medium pot, combine the rice, ½ the garlic, ½ the ginger and 1½ cups of water (double for 4 portions); season with a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Roast the cauliflower
    While the rice cooks, on a lined sheet pan, toss the cauliflower with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Switch the oven to broil and broil the cauliflower for 2 to 3 minutes, until browned.
    a picture
    Cook the butternut squash
    While the cauliflower roasts, zest and juice the lime. In a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and ½ the lime zest (or as much as you’d like); season with S&P. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the squash (breaking any large pieces with your hands) and 1 tbsp water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 6 to 8 minutes, until softened; season with S&P to taste.
    a picture
    Make the cashew sauce
    While the butternut squash cooks, pick the mint leaves off the stems; roughly chop the leaves. In a bowl, combine the cashew butter, ½ the mint, ½ the lime juice, remaining lime zest and ginger and 1 tbsp of water (double for 4 portions); season with S&P to taste.
    a picture
    Finish & serve
    In a bowl, combine the arugula, remaining lime juice and 1 tbsp of oil (double for 4 portions); season with S&P to taste. Divide the finished rice between your bowls. Top with the cooked squash, roasted cauliflower and seasoned arugula. Drizzle the cashew sauce over the vegetables and garnish with the remaining mint. Bon appétit!