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Warming Ginger, Cauliflower and Coconut Bowl
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans

Recipe Development Team
Recipe Development TeamUpdated on October 05, 2025

This Warming Ginger, Cauliflower and Coconut Bowl will be on your table in less than 25 minutes. Packed full of veg, including cauliflower, black beans, spinach and the flavours of tomato and ginger, it's perfect for warming up with. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Veggie
Climate Conscious
Allergens:
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

300 grams

Cauliflower Florets

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

15 grams

Ginger Puree

30 grams

Tomato Puree

1 carton(s)

Black Beans

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

1 unit(s)

Lime

40 grams

Baby Spinach

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2579 kJ
Energy (kcal)617 kcal
Fat18.3 g
of which saturates14.1 g
Carbohydrate85.6 g
of which sugars11.5 g
Dietary Fibre14.6 g
Protein22 g
Salt2.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Sieve
Medium Saucepan
Pan
Garlic Press
Zester

Cooking Instructions and Tips

Roast the Cauliflower
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle.

b) Halve any large cauliflower florets.

c) Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

d) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

Boil the Rice
2

a) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Get Frying
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-hight heat.

c) Once hot, add the garlic, ginger puree and tomato puree. Fry until fragrant, 1 min.

Sauce Time
4

a) Meanwhile, drain and rinse the black beans in a sieve.

b) Once fragrant, stir the coconut milk, veg stock paste, black beans, sugar and water for the sauce (see pantry for both amounts) into the frying pan.

c) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 5-6 mins.

d) While the stew simmers, zest and cut the lime into wedges.

Finishing Touches
5

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the soy sauce and a good squeeze of lime juice.

c) When the cauliflower is ready, stir it through the sauce.

Finish and Serve
6

a) Fluff up the rice with a fork, then stir through the lime zest.

b) Share the zesty rice between your bowls.

c) Spoon over the cauliflower and black bean stew.

d) Serve with any remaining lime wedges for squeezing over.

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