Smoked Cauliflower Chimichurri Bowl

Name: Smoked Cauliflower Chimichurri Bowl
Yield: 10
Ingredients: 2.0x Bunches baby heirloom carrots, trimmed; 50.0ml Olive oil; 600.0g Sweet Potato; 1.0x Cauliflower, trimmed; 50.0g KNORR Intense Flavours Deep Smoke 400 ml; 50.0ml Olive oil, extra; 300.0g Multi colour quinoa; 400.0g Rainbow chard; 300.0g Mixed herbs (e.g., parsley, mint, coriander etc); 4.0x Garlic cloves; 2.0x Long red chillies; 300.0ml Olive oil, extra; 75.0ml Red wine vinegar; 150.0g Goat cheese, marinated

Smoked Cauliflower Chimichurri Bowl – Recipe

Tossing the cauliflower in KNORR Intense Flavour Deep Smoke takes it to a whole new level, one your diners will love. Other roasted vegetables can be used such as baby beets, parsnips or pumpkin. And rather than sautéing rainbow chard you can substitute with wilted silverbeet, calverlo nero or baby spinach.

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Vegetables

Bunches baby heirloom carrots, trimmed 2.0 x
Olive oil 50.0 ml
Sweet Potato 600.0 g
Cauliflower, trimmed 1.0 x
KNORR Intense Flavours Deep Smoke 400 ml 50.0 g
KNORR Intense Flavours Deep Smoke 400 ml
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Olive oil, extra 50.0 ml
Multi colour quinoa 300.0 g
Rainbow chard 400.0 g

Chimichurri

Mixed herbs (e.g., parsley, mint, coriander etc) 300.0 g
Garlic cloves 4.0 x
Long red chillies 2.0 x
Olive oil, extra 300.0 ml
Red wine vinegar 75.0 ml
Goat cheese, marinated 150.0 g

Salads & Bowls

Main Meals

Australian

American

Casual Dining

Vegetables

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Preparation

Vegetables
- Toss halved heirloom carrots in half the oil and cook in combi oven at 180 degree Celsius for 15 minutes.
- Cut sweet potato into 2 cm cubes and toss with remaining oil.
- After carrots have cooked for 15 minutes add sweet potato. Cook for a further 20 minutes or until vegetables are tender. Remove.
- Cut cauliflower into small florets. Place florets in a large gastronome. Season and toss with combined KNORR Intense Flavours Deep Smoke and extra oil. Bake in combi oven at 180 degree Celsius for 25 minutes until tender.
- Trim rainbow chard and sauté.
Chimichurri
- Place all herbs and garlic in a blender and pulse until roughly chopped. Gradually add oil and vinegar as well as chopped chillies. Pulse until finely chopped and emulsified.
To Serve
- Cook quinoa according to instructions.
- Divide quinoa between serving bowls. Arrange vegetables on top, drizzle with chimichurri and top with crumbled feta. Serve with lemon wedges.