Cook mode
Sticky Harissa Cauliflower Rice Bowls with Quick Cucumber Pickle
Roasted cauliflower glazed with harissa, garlic, ginger, and tomato over rice with a crisp cucumber and carrot pickle.
40 min515 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
515 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 515 kcal |
| Protein | 10g |
| Carbohydrate | 57.9g |
| of which sugars | 10.4g |
| Fat | 18.3g |
| of which saturates | 5.1g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Prepare the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the cauliflower into small florets, peel the cucumber into ribbons, cut the carrots into fine matchsticks, slice the spring onions, and grate the garlic and ginger.
Timer: 10 min