Roasted Red Pepper & Cauli Bowl

Red Pepper, Polenta & Cauliflower Bowl

I made this today from a bunch of leftovers, Ayurveda sees leftovers as detrimental to our digestive system, but I think that with our fridges, life is less problematic, regarding this.

What Ayurveda refers to is cooked leftovers, there is very little life left in the food and if we reheat there are fewer enzymes and more opportunity for bacteria.

My leftovers are from the food I bought a couple of days ago that I didn't use up in another dish. 

Ingredients 

• 1 Red Pepper that I roasted under the grill and charred it a little.
• 4 Cherry tomatoes chopped up small
• 1 Tablespoon olive oil
• 3 Spring onions chopped small
• 1 Garlic clove minced
• 3 Cups of cauliflower florets 
• Half a cup of water cup water
• 1 Tablespoon tomato paste
• 1 Teaspoon turmeric
• 2 teaspoons ground cumin
• 1 Can of mixed beans
• Salt & Pepper to taste
• 1 Part Polenta to 4 parts water 
• Rocket leaves

 Directions

Making the polenta, bring the water to a fast boil over medium-high heat, pour the polenta into the boiling water whisking all the time, continue whisking until polenta is thickened. Turn it done and leave to cook for about 30 mins. Add a teaspoon of ghee or non-dairy butter if you want it to be creamier.

Put all the spices into a large pan or wok with the olive oil and cook for a couple of mins then put everything else into the pan coating everything in spices and tomato paste, cover and let the steam cook the cauliflower until its just cooked through.

Divide the polenta among bowls and top with the cauliflower mix.

Top with rocket leaves.