Yummy Mummy

Name: Yummy Mummy
Yield: Serves 4
Cuisine: British
Ingredients: 320 g quinoa (preferably rainbow or black), rinsed well; 2 ears corn, husks removed; ½ cauliflower; 2 tbsp olive oil; 4 slices Sourdough; 400 g Beetroot Houmous; small handful coriander leaves, finely chopped; zest and juice of a ½ lime; Rocket Oil for drizzling; 8 sprigs watercress; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ tsp garlic powder; ½ tsp paprika; a pinch of onion powder; a pinch of dried oregano; a pinch of dried thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

This warm and hearty vegan dish has been on the menu since the beginning. Spiced roasted cauliflower and quinoa are piled on top of toasted sourdough and served with a generous helping of beetroot houmous. It’s on the healthy side but still manages to be substantial and satisfying.

Ingredients

½ cauliflower
2 tbsp olive oil
320 g quinoa

Europe
United Kingdom
Brunch
Breakfast
London
Vegan

Method

Make the spice mix by mixing the paprika, garlic powder, oregano, onion powder, thyme, salt and pepper together in a small bowl.

Preheat the oven to 180°C fan. Cut the cauliflower into small florets and place them in a baking tray. Drizzle over the oil and sprinkle with the Caj