Recipe

Crispy Spiced Cauliflower and Edamame Bowl

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Crispy Spiced Cauliflower and Edamame Bowl

Creamy roasted cumin and curry-spiced cauliflower with aubergine, wild rocket, and edamame salad with a garlic and honey dressing.




Ingredients to serve 2

  • ½ x Cauliflower - cut into florets
  • 20g x Parmesan - grated
  • 5g x DD Spice Mix - dukkah
  • 1 x Aubergine - cut into chunks
  • 100g x brussels sprouts
  • 100g x Edamame - take from freezer
  • 20g x Wild Rocket - long or thick stems removed
  • 100g x Millet
  • 20ml x Garlic Sauce
  • 10ml x Honey
  • 1 Cup x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1 x Cauliflower - cut into florets
  • 40g x Parmesan - grated
  • 10g x DD Spice Mix - dukkah
  • 2 x Aubergine - cut into chunks
  • 200g x brussels sprouts
  • 200g x Edamame - take from freezer
  • 40g x Wild Rocket - long or thick stems removed
  • 200g x Millet
  • 40ml x Garlic Sauce
  • 20ml x Honey
  • 2 Cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”

Washing Instruction

Wash your hands, aubergine and courgettes well. Rinse your wild rocket and drain on paper towel.

Gino's Tip

Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.

Step 1 - Roasted Cauliflower, Aubergine, Courgettes and Edamame

Toss your cauliflower florets in a large mixing bowl along with a drizzling of olive oil, salt and pepper - then scatter onto an oven tray reserving your mixing bowl for your aubergine and courgettes. Pop into the oven for 10 minutes after this time sprinkle over your grated parmesan and DailyDish Spice Mix and mix it through then allowing your cauliflower to roast for a further 6-8 minutes until tender and lightly browned. Toss your aubergine and courgette chunks in your large mixing bowl with olive oil, salt and pepper - scatter onto an oven tray and pop into the oven for 16-18 minutes adding your edamame beans in the last 6-8 minutes of cooking (the same amount of time as your cauliflower).

Step 2 - Millet

Cook your millet in a large saucepan along with your water for 6-7 minutes until tender with a slight bite - al dente. Once done drain through a colander if need be and season with salt and pepper.

Step 3 - Garlic Dressing

Whisk together your garlic sauce, honey and a few dashes of olive oil to create a garlic dressing.

To Serve

Divide your millet amongst your servings, mix your roasted aubergine, courgettes and edamame with your picked wild rocket and place on top of your millet. Drizzle over your garlic dressing and top with your roasted cauliflower.