Bliss bowl with curry cauliflower and hummus from denise short liver

Name: bliss bowl with curry cauliflower and hummus from denise short liver
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 3 el White wine vinegar; 2 tl granulated sugar; 1 cucumber; 4 el mild yogurt; 2 tl tahini sesame paste pot; 2 el lemon juice; 4 el traditional olive oil; 2 tl curry powder; 1 baking flour; 200 g couscous; 250 ml vegetable stock of tablet; 400 g mushrooms; 20 g fresh flat parsley; 8 el spicy hummus

Bowl filled with sweet and sour cucumber and cauliflower with curry, couscous, mushrooms, parsley and hummus.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Mix the vinegar and sugar in a bowl and stir until the sugar dissolves. Cut the cucumber into cubes and add. Spoon and let marinate.
Mix the yogurt, tahini and lemon juice in a bowl into a creamy dressing. Optionally add 1 tbsp water to dilute the dressing slightly.
Mix the olive oil with the curry, pepper and salt in a bowl.
Cut the cauliflower into florets, scoop through the curry marinade and spread over a griddle covered with parchment paper.
Roast the cauliflower for 30 minutes in the oven until the florets are golden brown.
Meanwhile, put the couscous in a bowl and add the olive oil. Rub the grains between your fingers until they are covered with a thin layer of oil.
Pour in the stock and leave a few minutes.
Halve the mushrooms and cut the large ones into quarters. Heat the rest of the olive oil in a large frying pan and fry the mushrooms for about 4 minutes until done.
Season with pepper, salt and parsley.
Divide the cooked couscous over the bowls. Put some roasted curry cauliflower, fried mushrooms and sweet and sour cucumber in each bowl.
Spoon a spoonful of hummus in the middle of each bowl and sprinkle with the rest of the parsley. Serve the bliss bowls with the yoghurt dressing.