Spiced coconut cauliflower rice veggie bowls with peanuts

June 1, 2018

Vegan, grain free and loaded with veggie goodness, these bowls are warming and just the thing to make when you’re feeling a little under the weather – this is comfort food that packs a powerful nutritional punch, for sure!

Recipe and styling By Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Dietary Advice by Maryke Gallagher, RD SA (BSC DIET, MNUTR)

Spiced coconut caulIflower rice veggie bowls with peanuts

By Claire Ferrandi Serves: 4
Total Time: 45 mins



  • 1 head broccoli, cut into florets
  • pinch dried chilli flakes
  • extra-virgin olive oil/avocado oil, to drizzle
  • salt and freshly ground black pepper, to taste

  • extra-virgin olive oil/avocado oil, to fry + extra, to drizzle
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 15ml (1 tbsp) ground cumin
  • 15ml (1 tbsp) ground coriander
  • 2,5ml (½ tsp) ground ginger
  • 1 head cauliflower (about 800g), cut into florets
  • 125ml (½ cup) reduced-fat coconut milk
  • 125ml (½ cup) vegetable stock
  • pinch paprika
  • 1 x 400g tin chickpeas, drained and rinsed

  • 4 handfuls baby spinach leaves
  • lemon wedges, to squeeze
  • peanuts, roasted
  • coriander leaves



For the roasted broccoli, preheat the oven to 180°C. Place the broccoli florets in a roasting dish sprinkle over some dried chilli flakes, add a drizzle oil and season to taste. Roast in the preheated oven, about 30 minutes or until the florets are tender and charred in places.


For the cauliflower rice, heat a drizzle oil in a frying pan over medium heat. Add the onion and garlic, and fry until the onion is soft and translucent, about 10 minutes. Add the ground cumin, ground coriander and ground ginger, and fry, stirring, 2 minutes.


While the onion is frying, place the cauliflower florets in a blender and blitz briefly until the cauliflower resembles rice, but don’t overblitz as this will cause the cauliflower to become mushy.


Add the coconut milk and vegetable stock to the onion pan and bring to a simmer over medium-high heat. Once simmering, add the cauli rice and cook, stirring with a wooden spoon, 3 – 5 minutes, until the cauliflower is tender. Season to taste, and stir in the paprika and chickpeas. Heat through just before serving.


Serve the spiced coconut caulirice warm, in bowls, topped with the roasted broccoli florets, a handful baby spinach leaves, lemon wedges for squeezing, a sprinkling roasted peanuts and a handful coriander leaves. Drizzle with olive or avocado oil.

Send this to a friend