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CAT'S CURRYFLOWER

CAT'S CURRYFLOWER
CAT'S CURRYFLOWER

In our ‘Healthy Vegan’ book we have a few recipes dedicated to our good mates and members of Team BOSH! So we thought we’d share them with you, starting with Cat’s!

Cathy is a fully-fledged member of the BOSH! gang, and films and edits these tasty food videos! She loved our cauliflower buffalo wings so we made this super hot & spicy version just for her. They’re fiery and delicious, perfect to tuck into with rice, or to snack on at a party, or as a side for a spicy feast!

Ingredients
Method

Ingredients

  • 1 medium cauliflower
  • 1 tbsp olive oil
  • 250g cooked basmati rice or 1 x 250g bag microwavable brown basmati rice
  • 1 spring onion
  • 1 small baby gem lettuce
  • 1⁄2 lime
  • 1 tsp white sesame seeds
  • salt

FOR THE SPICE PASTE

  • 40g red miso paste
  • 1 1⁄2 tbsp maple syrup
  • 1⁄2 tsp cayenne pepper
  • 1⁄2 tsp smoked paprika
  • 1 1⁄2 tbsp water
  • 2 tsp vegetable oil

Method

  1. 1.

    PREHEAT OVEN TO 200°C | BAKING TRAY

    First, prep the cauliflower | Break the cauliflower into florets, put the florets in a mixing bowl, drizzle with the olive oil, sprinkle with a little salt and toss to coat | Tip the cauliflower florets onto the baking tray, put the tray in the oven and roast the florets for 10 minutes


    Now, make the spice paste | In the same mixing bowl, add the red miso paste, maple syrup, cayenne pepper and smoked paprika and stir to combine | Stir in water and oil to loosen the paste


    Coat the cauliflower florets | Take the roasted cauliflower florets out of the oven and pour over the spice paste | Toss well, making sure the florets are well coated | Return the tray to the oven and roast for a further 15 minutes


    Prep and plate up the dish | Heat the rice, if necessary, or cook it following the packet instructions | Trim and thinly slice the spring onion | Trim and thinly slice the lettuce | Cut the half lime into wedges| Take the cauliflower out of the oven | Plate up the rice, cauliflower and lettuce | Sprinkle with the sesame seeds and spring onion and serve with the lime wedges