Muscle & Fitness UK – August 2019

NUTRITION

112 MUSCLE & FITNESS / AUGUST 2019

Serves: 2 Takes: 25 minutes

Ingredients:

• 350g cauliflower


• 1.5 tbsp olive oil


• 1 tsp turmeric


• 1 tbsp Meridian crunchy cashew butter


• A squeeze of lemon juice


• 1 pack microwave red rice


• 2 spring onions


• 1 bag fresh salad leaves
  Method:

1. Heat the oven to 200°C/ 180°C fan. Divide the
   cauliflower into bite-sized florets and put them

Photo Credits:

http://www.meridianfoods.co.uk

in an oven tray. Toss with half the oil, the turmeric

and a good pinch of salt. Roast for 20 minutes

until toasted and tender.

2. While the cauli is cooking, combine the remaining
   oil, Meridian crunchy cashew butter and lemon
   juice then season.


3. Cook the rice according to the pack instructions
   and finely slice the spring onions. Mix the spring
   onion into the rice.


4. Divide the salad bag between two lunch boxes or
   bowls top with the rice then the roast cauli. If you’re
   taking this to work for lunch, pack the dressing
   separately and dress the salad before eating.
   Otherwise drizzle over and eat immediately.

Turmeric Cauliflower, Cashew and Red Rice Bowl

COOK’S TIP:

Take one portion

to work today and

one tomorrow.

By Meridian Foods