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Vegan spicy papaya bowl with roasted cauliflower
Vegan spicy papaya bowl with roasted cauliflower: fruity, savoury and creamy, with papaya, peanut butter, lime, coriander and oven-roasted cauliflower.
Preheat the oven to 220 °C (200 °C fan) and spread the cauliflower out on a baking tray. Toss it with the olive oil, salt and paprika.
Roast the cauliflower at 220 °C for 20–25 min, until the edges are golden brown and slightly crispy. That gives it lots of flavour and a pleasant texture.
Meanwhile, peel the papaya, remove the seeds and dice the flesh. Roughly chop the coriander.
Stir the peanut butter, lime juice, soy sauce and a little water into a smooth dressing. It should be creamy but still easy to pour.
Put the roasted cauliflower in a bowl and carefully mix in the papaya. Pour the dressing over the top and briefly fold in the coriander.
Serve the bowl straight away, while the cauliflower is still warm and the papaya stays fresh and juicy.
Good to know
This bowl is all about the contrast between warm, crispy and juicy. It's quick to make and tastes surprisingly well-rounded. Just right when you want something fresh with depth.
Swaps
Peanut butter → almond butter (also provides unsaturated fats and some vitamin E); papaya → mango (also contains vitamin C and is similarly juicy); soy sauce → tamari (gluten-free alternative with a similar umami profile); coriander → parsley (milder in flavour, also provides vitamin K)
Allergens
Contains peanuts and soya. For children, it's on the mild side if you use the paprika sparingly, and during pregnancy the recipe is no concern with washed ingredients and fresh preparation. Contains: gluten (soy sauce).