Roasted Cauliflower and Salmon Bowl

Roasted Cauliflower and Salmon Bowl

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Ingredients

Number of servings

Procedure

  1. Preheat the oven to 200C/fan 180C/gas mark 6.  Place the cauliflower and sweet potato in a roasting tray, drizzle over the coconut oil, sprinkle the turmeric and some sea salt and mix well.  Roast for 20 minutes, stir to turn. 
  2. Season the salmon fillet and sprinkle with the sumac, place skin side down alongside the cauliflower mix. Continue roasting for another 10 minutes or until everything is cooked through.
  3. Whilst the vegetables are cooking, cook the quinoa and bulgar mix according to the pack instructions.  Drain and season.
  4. Zest half the orange and then segment it, catching any juice in a small bowl.  Mix together the orange juice, zest, tahini and yogurt.
  5. Dry fry the seeds for 1-2 minutes, moving them around the pan until golden and beginning to pop.
  6. Spoon the quinoa into a bowl then top with the warm cauliflower and potato, watercress, orange segments and finally top with the flaked salmon, a dollop of yogurt dressing and a scattering of seeds.