Roasted cauliflower, lime and coconut rice and lentil bowls

7 INGREDIENTS • 3 STEPS • 30MIN

Roasted cauliflower, lime and coconut rice and lentil bowls

Recipe

5.0

1 rating
This hearty vegan grain bowl recipe is bursting with big, bold flavours – zingy lime, fragrant coconut, fiery green chilli and charred, earthy roasted cauliflower. Any leftovers will keep well for lunch the next day.
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This hearty vegan grain bowl recipe is bursting with big, bold flavours – zingy lime, fragrant coconut, fiery green chilli and charred, earthy roasted cauliflower. Any leftovers will keep well for lunch the next day.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
2
medium cauliflower, tough outer leaves removed
2 tbsp
M&S coconut and lime seasoning
8 tbsp
coconut milk
1 bunch
(100 g)
coriander
2
green finger chillies, chopped
3
limes
2 packs
(500 g)
M&S microwave spiced chickpea, rice and grain mix

Nutrition per serving

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Calories
441kcal
Fat
26.2 g
Saturates
7.2 g
Sugars
14.0 g
Salt
1165.7 mg
Love This Recipe?
Add to plan
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Roasted cauliflower, lime and coconut rice and lentil bowls
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 6. Break the cauliflower (2) into small florets, reserving the young leaves. Arrange on a large baking sheet, sprinkle over the coconut and lime seasoning (2 tbsp) and drizzle with oil, then season with salt and pepper, tossing to coat. Roast for 15 minutes, until starting to char. Roughly chop the leaves and add these to the tray and roast for a further 3-4 minutes until golden brown.
step 2
Meanwhile, open the coconut milk (8 tbsp) and stir together so it’s not separated. Blitz the coconut milk (save the rest of the tin for another recipe), coriander (1 bunch) (saving some to garnish), green chillies (2) and the juice of two of the limes (2) with ½ tsp salt in a food processor until smooth. Taste to check the seasoning and acidity.
step 3
Heat the chickpea and rice mixes (2 packs) in the microwave according to the pack instructions. Cut the remaining lime (1) into four wedges. Serve the roasted cauliflower with the green chilli sauce, rice mix, a sprinkling of coriander and an extra wedge of lime.
step 3 Heat the chickpea and rice mixes (2 packs) in the microwave according to the pack instructions. Cut the remaining lime (1) into four wedges. Serve the roasted cauliflower with the green chilli sauce, rice mix, a sprinkling of coriander and an extra wedge of lime.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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