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!