This power bowl has all my favorite components.  Freshly cooked chickpeas, crunchy toasted seeds and roast veg with a bit of a kick.  It’s super easy to throw together, nutritious, and totally yum.  My Chilli Cheese Cauliflower Power Bowl is the perfect pick for your next meat free meal.

Okay, so I know this is the second cauliflower dish I’ve posted in as many weeks but I just can’t get enough of this cruciferous bad boy.  I love cauliflower because it’s inexpensive, full of nutrients,  and infinitely adaptable.  I especially like to make it the star of a power bowl like I have here.

Top the whole thing off with a deliciously creamy tahini dressing and you’ve got yourself a lovely light meal that’s kind to your body and scrumptious to your taste-buds.

Not a fan of chilli?  Just leave it off.  Also, you can use chickpeas from a can if you don’t have time to make your own.  Having said that, a big batch of home-cooked chickpeas last a good 3-4 days in the fridge and are SO MUCH YUMMIER (I know I keep saying that but it’s true).  But I’d rather you use the tinned kind than miss out on the deliciousness that is this power bowl ’cause you don’t want to cook chickpeas from scratch – small sacrifices.

However you swing it, make sure you give my Chilli Cheese Cauliflower Power Bowl a go and let me know what you think.  I just know you’re going to love it.

Chilli Cheese Cauliflower Power Bowl

Serves 2

half a head of cauliflower (washed and cut into bite-size florettes)

1 tbs olive oil

salt and cayenne pepper to taste

1/2 cup Parmesan cheese (finely grated)

120g bag of mixed lettuce leaves

1 small carrot (cut with a julienne peeler)

1/4 red onion (thinly slice)

1 cup home cooked chickpeas (find how I make them here)

1/2 small zucchini (washed and cut into thin rounds)

1/4 cup toasted pepitas

2 tbs tahini dressing (find recipe here)

Method:

• Preheat your oven to 200C (fan forced).  Line an oven tray with baking paper.  Spread your cauliflower florettes evenly out onto to oven tray and drizzle with the olive oil.  Now sprinkle over your salt and cayenne pepper and pop in the oven for about 20 minutes.
• At the 20 minute mark, take the cauliflower out of the oven and evenly sprinkle the grated Parmesan cheese over the top.  Put it back in the oven for another 10 minutes or until the cheese is melted and golden.
• To assemble your power bowls start with your mixed lettuce, red onion and julienne carrots on one side. Half for each bowl.
• On the other side of the bowl put your zucchini rounds and chickpeas.  Now put a generous amount of the chilli cheese cauliflower in the middle of each bowl followed by a sprinkling of toasted pepitas all over.
• Finally, drizzle over 1 tbs tahini dressing per bowl and serve.