Simple ingredients, big effect
This nutrient-rich cauliflower bowl mirrors the colours of autumn, is quick to make and ready to serve in no time. All you have to do is prepare the individual ingredients and then arrange them in a bowl. The lentils provide a protein-rich basis, the cauliflower is a source of vitamins and makes you feel full longer, while the pumpkin adds a typical taste of autumn.
The cruciferous vegetable is easily digestible and an excellent source of vitamin C, containing around 69mg per 100g.
What you need to make a cauliflower bowl
200g Beluga lentils
320g smoked tofu
200g Hokkaido pumpkin
1 chilli pepper
1 spring onion
Preparing the bowl step by step
Unlike a conventional salad, the individual components aren't mixed together, but prepared and arranged separately in a bowl.
Bring 500ml of salted water to the boil and cook the Beluga lentils for around 10 minutes. Drain and rinse with cold water.
Dice tofu into 2x2cm pieces, fry in a pan in a little oil or heat up in the oven and serve warm.
Chop the cauliflower into florets. Marinate in rapeseed oil seasoned with a pinch of salt and 1 tablespoon Tandoori spice. Roast in oven at 220°C for around 10 minutes.
Cut Hokkaido pumpkin into roughly 2x2cm chunks. Marinate in rapeseed oil seasoned with a pinch of salt and pepper. Roast in oven at 220°C for around 15 minutes.
- Wash the kale and pat dry.
- Then marinate in olive oil with a pinch of salt and lay it out on a baking tray lined with baking paper.
- Bake in the oven on the fan setting at 130°C for around 15-20 minutes.
- Leave to cool a bit.
Cut the pomegranate in half through the middle, then tap the skin with a wooden spoon to release the seeds.
Serving the bowl
Arrange all the ingredients as you like in a bowl. Finish off by finely slicing the chilli pepper (adjust quantity to taste) and spring onion, and sprinkling them over the bowl as a topping.
Another brassica recipe: crunchy vegetable crisps
Do you like all kinds of cruciferous vegetables? And are you looking for inspiration for your next party? Our tip: crunchy crisps made from kale.