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Cauliflower Keto Bowls

4 servings
2 hours


High Fibre Gluten Free

Nutritional Facts Per Serving

34 g
26 g
10 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 540
  • Fat 36 g
    • Saturated   5 g
    • + Trans 
  • Cholesterol 50 mg
  • Sodium   380 mg
  • Carbohydrate 26 g
    • Fibre   10 g
    • Sugars   5 g
  • Protein 34 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  1. For the hummus, soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
  2. In blender or food processor, place soaked seeds, reserved soaking liquid, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper; pulse until smooth. Hummus can be made up to 3 days ahead and chilled.
  3. Preheat oven to 220˚C (425˚F). Line a baking sheet with parchment paper. Toss together cauliflower and oil. Arrange in single layer on lined sheet. Roast 20 to 25 min., turning halfway through, until tender and lightly charred.
  4. Divide spinach into 4 bowls. Top with roasted cauliflower, chicken, avocado, salsa, hummus and parsley.

Recipe Tip:

  • Try the hummus as a dip for veggies or it can be drizzled over grilled fish and chicken as a sauce.

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