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Curry Roasted Cauliflower Vegetarian Bowl

Curry Roasted Cauliflower in a vibrant vegetarian bowl with fresh ingredients
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A comforting plant-based dish featuring roasted cauliflower and chickpeas, drizzled with a creamy tahini dressing, packed with flavor and nutrients.

Ingredients

Scale
  • 1 large head of cauliflower (about 2.5 lbs)
  • 1 (15-ounce) can of chickpeas, rinsed and dried
  • 3 tablespoons of olive oil
  • 2 tablespoons of curry powder
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of tahini
  • 1/4 cup of fresh lemon juice
  • 2–3 tablespoons of maple syrup
  • 1 clove of garlic, minced
  • 1/4 cup of warm water
  • 2 cups of cooked quinoa
  • 2 cups of fresh spinach or kale
  • Optional garnishes: fresh cilantro or parsley, toasted pumpkin seeds, sliced red onion, or a sprinkle of red pepper flakes

Instructions

  1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  2. Wash and dry the cauliflower, then cut it into uniform florets.
  3. Rinse and dry the chickpeas, then combine them with the cauliflower in a mixing bowl.
  4. Drizzle with olive oil and sprinkle with spices. Toss to coat.
  5. Spread the mixture on baking sheets and roast for 25-35 minutes until golden brown and tender, flipping halfway through.
  6. While the veggies are roasting, whisk tahini, lemon juice, maple syrup, minced garlic, and warm water in a bowl to make the dressing.
  7. Cook quinoa according to package instructions.
  8. Layer bowls with cooked quinoa, fresh spinach or kale, and the roasted cauliflower and chickpeas. Drizzle with tahini dressing.
  9. Top with optional garnishes and serve warm.

Notes

For an extra kick, add red pepper flakes to the chickpeas before roasting. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/curry-roasted-cauliflower-vegetarian-bowl/

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