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Avocado, Beet and Roasted Cauliflower Bowl

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Avocado, beet and roasted cauliflower bowl with goat cheese is a simple healthy and nourishing meal, halfway between a salad and a warm bowl.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: Healthy
  • Diet: Vegetarian

Avocado, beet and roasted cauliflower bowl with goat cheese is a simple healthy and nourishing meal, halfway between a salad and a warm bowl.

Ingredients

Scale

For the cauliflower bowls:

  • 1 medium cauliflower, cut into florets
  • 2–3 Tablespoons olive oil
  • 1 ½ lemons
  • Salt and pepper, to taste
  • 1 ½ cup (250g) couscous
  • 1 ½ cup (350 ml) boiling water
  • 4 small marinated roasted beets, sliced
  • 2 ripe avocados, sliced
  • 5.3 ounces (150g) fresh goat cheese, crumbled*
  • Pine nuts, toasted (for garnishing)
  • Fresh cilantro (for garnishing)

For the vinaigrette:

  • 3 Tablespoon olive oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper

Instructions

  1. Preheat the oven to 420°F (220°C). Line a large baking sheet with parchment paper.
  2. Place cauliflower florets and one lemon, cut in half, onto the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes. Halfway through the roasting time, toss well and squeeze lemon halves (using paper towel to prevent from burning yourself) over the cauliflower florets. Continue roasting until cauliflower is slightly charred and tender.
  3. Pour the couscous into a large mixing bowl and add the boiling water. Cover with a cloth and let sit for about 10 minutes. When water is absorbed, squeeze the remaining lemon half over the couscous and fluff with a fork.
  4. Divide the couscous onto 4 bowls, add lemon roasted cauliflower, sliced avocado, marinated beets, and fresh goat cheese.
  5. Prepare the vinaigrette by whisking all the ingredients together in a small bowl or glass jar. Pour onto the cauliflower bowls, garnish with fresh cilantro, top with toasted pine nuts, and enjoy!

Notes

* For a vegan version, you can replace goat cheese with chickpeas or hummus.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/avocado-beet-and-roasted-cauliflower-bowl/