Ingredients (Serves 1)
■ 6 cherry tomatoes
■ 1 tsp olive oil
■ Salt and pepper to taste
■ 125g (4.oz) cauliflower, chopped
■ 1 tsp coconut oil
■ ¼ onion, finely sliced
■ 1 clove garlic, crushed
■ 1 tbsp raisins
■ 1 tbsp coriander, chopped
■ 1 tbsp pine nuts
■ 50g (1.oz) cucumber, sliced
■ 3–4 falafels (shop bought)
■ 1 tbsp pomegranate seeds
■ ½ tbsp tahini
■ ½ tbsp lemon juice
Method
1. Preheat the oven to 220°C (425°F), or 200°C (400°F) fan
2. Slice the tomatoes in half, drizzle with oil, and season. Roast them in the oven for 10 minutes, until soft but holding their shape
3. To make the “rice”, simply whizz the cauliflower in a food processor
4. Heat the coconut oil in a large, lidded frying pan on the hob. Add the onion and garlic. Cook for 3–4 minutes, uncovered, until soft
5. Add the cauliflower with 1 tbsp water, cover, and cook for 4–5 minutes until the cauliflower is softening, but has “bite”. Add the raisins and coriander and stir. Remove from the heat
6. Toast the pine nuts in a pan for approx 2–3 minutes until browning
7. Whisk the dressing ingredients in a small bowl to combine
8. Place the cauliflower “rice” in a bowl. Add the cucumber slices, roasted tomatoes and falafels. Sprinkle with the toasted nuts and pomegranate seeds, then drizzle with the tahini and lemon dressing. Season with salt and pepper
Power Bowls by Katy Turner is published by DK and came out on 3 October 2016, priced £6.99. DK.com
