1small head cauliflower, cut into florets /300g cauli blossom florets
¼ cupolive oil
2tbspblood orange juice
2tbspfresh basil leaves, chopped
½ garlic clove, grated
½ cupcold water
Salt and pepper, to taste
Harvest bowl ingredients:
8brussel sprouts, sliced in half
Salt, to taste
250gwhite button mushrooms, sliced
1cupcooked wild & brown rice mix
½ cuppurple cabbage, shredded
½ cupedamame beans, steamed
½ cuppickled cauliflower / cauli blossom
2tbsptoasted mixed seeds
Blood orange wedges, to serve
For the pickled cauliflower:
Put all the ingredients except the cauliflower in a medium sized saucepan. Mix and bring to the boil. Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid. Allow to cool in the jar and then seal and keep in the fridge. (Pickle can be made up to a week before)
For the avocado dressing:
Combine all the ingredients in a blender and season lightly. Blend until creamy, adding extra water if necessary to reach a smooth consistency. Transfer to a jar and keep in the fridge for serving.
To assemble the bowls:
Toss the brussel sprouts with some olive oil and salt. Place in a cast iron pan on medium high heat. Cook until charred on their cut side and tender. Set aside.
In the same pan add the butter and when sizzling add the mushrooms. Sauté until the mushrooms release their liquid and are golden brown. Switch off the heat and pour over the soy sauce and toss. Season with black pepper.
Divide the baby spinach as a base amongst the two bowls. Working in little pockets divide the rice ,purple cabbage, edamame beans, pickled cauliflower, charred brussel sprouts and mushrooms evenly. Sprinkle everything with the toasted seeds.Serve with a wedge of blood orange and the avocado dressing on the side.