Quick and easy 30 minute healthy and nourishing rice bowl. Lightly charred cauliflower florets tossed in a sweet, citrus, herb, and sugar free coconut mango lime sauce served with brown rice, and fresh vibrant fruits and vegetables.
Being the first day of Spring in this 2020 madness, it seems fitting that we share something with beautiful vibrant colours to bring some brightness and a little bit of joy to your household.
This bowl is full of ingredients that are fresh tasting- mint, cilantro, mango, and citrus which gives each bite a pleasantly balanced sweet and tangy taste. It’s the perfect change in season meal and great for lunch or a light dinner.
Pictured you will notice we used blood oranges which are approaching the end of their season more-so because of how beautiful they are. If you can’t find any you can easily use regular oranges. Most of these toppings can be substituted for other fruits and vegetables if you prefer something different. What really makes this dish is the charred cauliflower and the mango lime sauce.
To make the mango lime sauce combine a full mango, apple cider vinegar, juice from blood oranges, lime juice, dijon mustard, olive oil, fresh ginger, mint and cilantro in a food processor or high powered blender until just combined. This might be the only tedious part of this recipe and so worth it. It would also make a great salad dressing if you want to make a little extra. 🙂
The cauliflower is lightly tossed with the thickened part of a can of coconut milk (this is to help thicken the sauce and have less liquid in general), simple use a spoon to scoop out the top portion onto the cauliflower florets and add some of the mango sauce to coat.
Once assembled, serve with additional mango lime sauce on top if desired and enjoy!
If you make this recipe be sure to share it and tag us @thecommunalfeast and #thecommunalfeast we would love to hear from you!
1. Start by making the mango sauce: in a food processor or blender, combine mango, apple cider vinegar, orange juice, lime juice, ginger, dijon, olive oil, honey, mint and cilantro. Blend until incorporated.
2. In a bowl toss the cauliflower with the thickened part of coconut milk that normally sits at the top. Try to avoid adding in the water underneath combine with 1/2 cup of the mango sauce and toss to coat. Place the cauliflower on a baking sheet lined with aluminum shaking off excess liquid and broil for 8-10 minutes. Reduce to 425 degrees and cook an additional 5 minutes.
3. Bring to a boil in a medium sized pan, the excess coconut milk and mango sauce from the cauliflower. Reduce to simmer when boiling allowing to thicken and stir occasionally. Once the cauliflower is slightly charred and finished cooking in the oven, add to the sauce to coat and cook for 5 minutes.
4. To make the marinated cucumber and cabbage: combine cucumber and cabbage in a bowl, toss with lime juice, orange juice, and apple cider vinegar. Set aside.
5. To serve: in a serving bowl layer the rice followed by the edamame, marinated cucumber and cabbage, and mango slices around the edges of the bowl. Finish with the cauliflower and top with more mango sauce if desired. Garnish with sesame seeds and scallions.