10 Feb Spiced Cauliflower & Squash Lunch Bowls
Spiced Cauliflower & Squash Lunch Bowls
Spiced Cauliflower, Squash & Chicory Salad Leaves for the most delicious Veg Packed Lunch Bowls. A little lunch inspiration which brings all the comfort of bowl food, with roasted veg & delicious spices.
As well as being delicious and seasonal, this is a ‘waste free’ recipe celebrating all parts of the veg and using up cauliflower leaves, cauliflower stems and squash seeds, win win win. There’s a few more steps than usual but they’re easy and it’s well worth it, to make great use of every part of the veg. If you’re after more waste free recipes click here for a Cauliflower & Lentil Stew.
This makes 6 portions and can be easily halved and adapted. You can also enjoy the rest for leftovers the next day or pop some portions in the freezer. When I was testing this recipe, I turned the final portion of these leftovers into a quick curry bowl by warming up the leftover cauliflower and squash and chickpeas with ½ a mug of coconut milk and some of the extra spice mix. Delicious and satisfying!
Preheat the oven 220C. Pop in 2 big roasting trays to heat up. Mix the spices together in a small bowl.
Halve the squash then scoop out the seeds and pop them into a small bowl of water. Then take each squash half, place flesh side down and chop the squash into roughly 2 cm cubes. Take out one roasting tray from the oven, add 2 tsp of oil then scatter the squash, add ½ of the spice mix and toss with spoons until coated, spread out into 1 layer then pop in the oven.
For the cauliflower, chop the florets into bite sized florets and separate the leaves, chop the larger leaves. Put the cauliflower’s main thick stem and any other stems of the cauliflower aside. Remove the second tray from the oven, add 2 tsp oil, add the cauliflower florets and the chickpeas, add the rest of the spice mix, toss well and pop in the oven.
Clean the reserved squash seeds in the water, dry the seeds together really well in a clean tea towel and then toss them in a little oil and pinch of salt.
Remove the squash tray from the oven, toss and add the seeds. Pop back in the oven.
Remove the cauliflower tray, add the cauliflower leaves, toss, and pop back in the oven. Both trays need around 12 more minutes for the veg to get golden at the edges.
Meanwhile, use a regular box grater or the blitzing part of a food processor, roughly grate the cauliflower stem. Heat up a frying pan, melt the rest of the oil and gently fry the chopped onion for 8 minutes, stirring every now and then add 1 chopped garlic clove for another minute. Tip in the grated cauliflower, add a pinch of salt and pepper, stir well to coat and let gently fry for about 4minutes until all liquid has evaporated then take off the heat.
Take both trays out the oven and assemble (as many bowls as you’ll be eating right now) using the lovely fresh chicory leaves squeezed with some lemon juice. Scatter over the seeds, dollop on the yoghurt and finish with a little pinch of salt and drizzle of olive oil The leftovers can be boxed up for the fridge ready for tomorrow’s lunch or dinner.
This recipe was originally created as part of a partnership with Maldon Salt.
1 medium Cauliflower with leaves too
1 small butternut squash don’t peel, keep the seeds*
2 heads of chicory leaves, I like to finely chop the ends
2 tbsp coconut oil, ghee or olive oil
1 x 400g tin chickpeas, or other beans, rinsed and dried
1 small onion, diced or 4 spring onions
1 garlic clove, diced
1 tsp ground turmeric
1 tbsp smoked paprika
1 tbsp ground cumin
1 – 2 tsp Chilli flakes, to taste
2 big pinches salt
Crumbled feta or goats cheese
Yoghurt and a drizzle of olive oil
1/2 lemon, cut into 4 wedges
*The saved seeds