Prep
10 mins
Cooking
25 mins
Serves 2
Classic Crispy
Serves: 2
1 Bag Of Florette Crispy Salad
80g Chipotle Paste
2 Tbsp Olive Oil
1 Small Cauliflower (around 500g), Cut Into Florettes
1 Avocado
2 Limes
Handful Chopped Coriander, Plus Extra To Serve
250g Pouch Ready-Cooked Mixed 5 Grains Or Quinoa
3 Spring Onions, Thinly Sliced
100g Drained Sweetcorn
Salt And Pepper
Dollop Of Soured Cream (optional), Fresh Red Chillis (optional)
Preheat the oven to 200ºC / gas 6.
Stir the chipotle paste and oil in a large mixing bowl and mix the cauliflower florettes until thoroughly coated. Spread over a baking tray and roast for 25 minutes.
Meanwhile, mash the avocado with the juice of one lime, a pinch of salt and pepper and the chopped coriander.
Put the ready-cooked grains into a bowl and stir through the juice of the remaining lime, salad onions and a pinch of salt. Divide the Florette crispy salad leaves between two bowls and top with the grains.
Finish with the roasted cauliflower, smashed avocado and sweetcorn, and sprinkle a few coriander leaves over the top to serve.
A perfect mix of flavour, fibre and protein in one tasty bowl!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!