perma collective

Rock My Bowl: A Recipe

Written by Liam Bergin
“UK households throw away 4.5 million tonnes of food each year that could have been eaten, the equivalent of 10 billion meals.”
Ana Santi & Company, Three Things

Rock My Bowl is a boutique catering company producing beautiful, nourishing food for shoots and small events. Offering a mainly plant-based menu, the company cooks seasonally from scratch wherever possible.

With sustainability in mind, Rock My Bowl does not aspire to create a mass-produced product. Instead, the focus is on supplying small artisan cafes, lifestyle stores, production companies and others who share the same core values.

“We tend to look at the week’s bookings and then order a big batch of seasonal veg and build menus around that. Literally nothing gets thrown away in the kitchen. We use veggie leaves for soups, bread ends for croutons and all the odds and ends go into stock.

“We have decided to go completely plant based in the kitchen by the end of 2021. We are 80% there anyway, but for the planet, our health and in the interest of sustainability, it’s the way forward.”

Rebecca Rhodes-Evans, Founder

Rebecca has kindly shared one of her delicious recipes with Perma Collective. Her yellow Thai curry features cumin roasted cauliflower; a healthy, nourishing and tasty dish for the whole family to enjoy.

Yellow Thai curry with turmeric and cumin roasted cauliflower

Roasted cauliflower

  • 3 tbs rapeseed oil
  • 2 ts ground turmeric
  • 2 ts ground cumin
  • 1 ts red chilli flakes (optional)
  • 2 cauliflower heads-florets removed keep the leaves salt and pepper

Curry Sauce

  • 1 tbs rapeseed oil
  • 1 yellow onion
  • 3 carrots
  • 2 tbs RMB yellow curry paste
  • 1 ts ground turmeric
  • 2 cans of organic coconut milk
  • 2 kaffir lime leaves
  • 2 tbs lime juice
  • 2 tbs peanut butter
  • 1 tsp sea salt
  • a few handfuls of baby spinach, chopped salt and pepper


  • chopped fresh coriander
  • toasted chopped peanuts
  • cashews
  • lime wedges
  • fresh chillies
  • coconut flakes


Heat the oven to 180. Line two baking trays with greaseproof paper

First make the cauliflower, Mix up the oil and spices in a jar. Put the cauliflower florets in a big bowl and pour the spiced oil on top, give everything a good covering and add salt and pepper. Place on the two trays and bake in the oven for 40 mins.

Whilst the cauliflower is baking make your sauce,

Have all the ingredients to hand. Roughly chop the onions and peel and cut the carrots into rounds. Heat the oil in a large casserole or cast iron pan. Add the onion and carrots to the pan, and cook just until crisp tender, about 6-8 minutes. Then add the curry paste and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Lastly add the coconut milk and lime leaves.

Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the vegetables are done, about 8-10 minutes.

Add in the nut butter and lime juice

At this point your cauliflower should be done. Remove from the oven and add to the curry sauce, then add sea salt to your taste.

Turn the heat off and add the chopped spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.

You can serve with baked rice or flatbreads or both Pile the bowls high with toppings.


Contact Rebecca Rhodes – Evans
Founder + Feeder

or follow her on Instagram