**Vegan Recipe: Roast Cauliflower & Kimchi Couscous Salad by Meera Sodha**

You can remove the girl from Scunthorpe, but you can’t remove Scunthorpe from the girl. Perhaps this is why I initially didn’t embrace the bowl food trend a decade ago. However, over time, I have evolved, both as a woman and as a food writer (not in physical stature, though; I still stand at a modest 5ft 2in). Nowadays, I appreciate the ability to combine delicious ingredients, including convenient options like kimchi and hummus, with grains and a delightful dressing. Having a blueprint to craft a flavorful and nutritious meal using whatever ingredients are on hand has proven to be quite beneficial, and now I fully support the bowl concept.

Roast Cauliflower and Kimchi Couscous Bowl

Feel free to retain the dressing and condiments while using this recipe as a flexible reference – don’t hesitate to swap the grain, roasted vegetables, and herbs with alternatives from your kitchen.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serving: 4

Ingredients:

• 1 large cauliflower (or 2 small ones), trimmed and cut into florets (750g net)
• Rapeseed oil
• Salt
• 2 sweet potatoes (400g), washed and cut into 2cm cubes
• 250g giant couscous – preferably wholewheat
• 100g baby-leaf spinach, roughly chopped
• 20g parsley
• 100g kimchi, store-bought or homemade, drained if necessary, and sliced
• 200g hummus
• 2 tbsp pumpkin seeds

For the Dressing:

• 2cm x 2cm piece fresh ginger, peeled and finely grated
• 1 lemon, zest finely grated, then juiced (yielding 2½ tbsp)
• 1 tbsp light agave syrup
• 90ml rapeseed oil
• 1 tsp salt

1. Preheat the oven to 220°C (200°C fan)/425°F/gas 7 and line two large baking trays with greaseproof paper.

2. Remove the base and outer leaves from the cauliflower, keeping the inner tender leaves. Break the cauliflower into 4cm florets, cut the inner leaves into 3cm strips, and slice the stalk into ½cm pieces. Place all the cauliflower in a bowl with three tablespoons of rapeseed oil and half a teaspoon of salt. Mix thoroughly and spread evenly on one of the lined trays.

3. In the same bowl, toss the cubed sweet potatoes with a tablespoon of oil and a quarter-teaspoon of salt. Spread them out on the second tray. Roast the cauliflower for 20-25 minutes until golden brown and the sweet potatoes for 30 minutes.

4. While the vegetables are roasting, prepare the dressing. Combine grated ginger, lemon zest and juice, agave syrup, oil, and salt in the same bowl. Whisk until well combined.

5. Cook the couscous in boiling water according to the package instructions, then drain thoroughly. Add the cooked cauliflower and sweet potato to the dressing bowl, mix in the spinach and parsley, and adjust seasoning to taste.

6. Divide the salad among four large bowls. Top each serving with two tablespoons of hummus, a tablespoon of kimchi, and a sprinkle of pumpkin seeds. Serve and enjoy.