Curried Cauliflower

This curried cauliflower recipe blends savory roasted cauliflower, chickpeas, and red onions served on top of tri-color quinoa and lentils with a curried tahini sauce.

I always plan the ingredients around savory and satisfying flavors when making a new bowl recipe. Roasted cauliflower, for instance, is one of my favorite vegetables to cook with because it is so porous and absorbent. As a result, cauliflower is the perfect vegetable for a curried cauliflower recipe. To make curried cauliflower into a savory bowl, I added roasted chickpeas, red onions, brown lentils, tri-color quinoa in a homemade tahini curry sauce.  

Jump to:

• Curried Cauliflower Recipe Ingredients
• Curried Cauliflower Recipe Ingredient Substitutions
• How to Make a Curried Cauliflower Bowl
• Serving Curried Cauliflower
• Tahini Curry Sauce Ingredients
• Tahini Curry Sauce Ingredient Substitutions
• Serving Curried Cauliflower
• Recipe FAQs
• Tips
• Enjoy More Healthy Vegan Recipes
• 📖 Recipe
• 💬 Reviews

Curried Cauliflower Recipe Ingredients

• Tri-color Quinoa: Tri-color quinoa combines white, red, and black quinoa. It's very colorful with a nutty flavor.
• Brown Lentils: I used steamed lentils from Trader Joe's.
• Cauliflower: Cauliflower is high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium. A one-cup serving contains only 25 calories, 5 grams of carbohydrates, and 2 grams of dietary fiber.
• Red Onion: Red onion is sweet yet tangy and gets even sweeter when roasted.
• Chickpeas: Chickpeas are loaded with protein and, when roasted get crispy and pop in your mouth.
• Curry Powder: Curry powder has a deep, earthy flavor, while sweet spices, like cinnamon and clove, add brightness and pep. The level of heat is determined by the type and amount of pepper used.
• Cumin: Cumin is earthy and adds instant depth to any dish. Use ground Cumin rather than whole Cumin seed in recipes where you want the flavor to disperse evenly throughout.
• Coriander: When coriander is ground, the seeds' roasted, nutty aromas come to the forefront, yet it has citrus undertones.
• Turmeric: People often combine turmeric with other milder or sweeter spices to balance out turmeric's boldness.
• Garlic Powder: Garlic powder is powdered garlic with depths deeper than using fresh garlic cloves.
• Sea Salt: Sea salt enhances the other ingredients in the recipe.
• Black Pepper: Black pepper contains a compound called piperine that helps to increase the rate at which turmeric is absorbed by the body. Research shows that piperine can increase the bioavailability of curcumin by 2000%.

Curried Cauliflower Recipe Ingredient Substitutions

• Choose any color of quinoa, or try a different grain, such as grown rice, farro, or bulgar.
• Green or black lentils are similar to brown lentils. However, red lentils are mushier than other colors and are used for soups and stews.
• Cook lentils instead of using steamed or canned lentils.
• If you don't like lentils, choose your favorite beans.
• Broccoli is often used to substitute cauliflower in recipes.
• Yellow or white onion substitutes red onions in recipes.
• White beans replace chickpeas in this recipe.
• Cumin and Allspice are a good blend that offers both the warmth and sweetness of curry powder.
• Cumin and coriander are used interchangeably, so if you don't have one or the other, use double of the spice you have.
• Saffron or ground fresh ginger are options for substitutes for turmeric.
• Garlic flakes are a fantastic option for various sauces, pasta, stir fry, stews, and casseroles. Garlic flakes are readily available online and can be used in many dishes. Another good fact about garlic flakes is that you can easily add them to various dishes, like garlic powder.

How to Make a Curried Cauliflower Bowl

1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
2. Cut the cauliflower into equal-sized, bite-sized florets, and rinse with water to clean the cauliflower and provide a wet surface so the seasonings will stick.
3. Transfer the damp cauliflower to a large bowl and add the sliced red onion and chickpeas.
4. Add all the seasonings, and using your hands, toss the vegetables and chickpeas with the seasonings in the bowl.
5. Pour the contents of the bowl onto the prepared baking sheet and place in the preheated oven for 20 minutes.
6. While the vegetables and chickpeas roast, cook the quinoa according to the package's directions.
7. Add the prepared lentils and stir together when the quinoa is done cooking.

Serving Curried Cauliflower

The curried cauliflower bowl isn't complete without lentils and tri-color quinoa as a base to the bowl. Both rich in protein, Quinoa and lentils are savory and delicious. Together, they make a perfect marriage. 

I started with half a cup of lentils and ½ cup of tri-colored Quinoa for each bowl. Next, I added a healthy serving of roasted curried cauliflower, red onions, and chickpeas. 

Then, I added fresh chopped parsley and drizzled a fabulous homemade tahini curry sauce. Subsequently, the tahini curry sauce brings the curried cauliflower bowl altogether. 

Tahini Curry Sauce Ingredients

• Tahini: Hulled sesame seeds are typically toasted, then ground and emulsified to create a smooth, creamy seed butter with a pourable consistency.
• Water: Water is used to thin the sauce without using oil.
• Lime Juice: I prefer using fresh lime juice for a fresh citrus flavor.
• Curry Powder: Curry powder has a unique flavor due to the combination of both savory and sweet spices.
• Sea Salt: Sea salt enhances the flavors in the sauce.
• Garlic: I prefer using fresh garlic cloves whenever possible.

Tahini Curry Sauce Ingredient Substitutions

• Choose any nut butter to substitute the tahini.
• Or, try unsweetened, unflavored vegan yogurt.
• If you don't have fresh lime juice, use bottled lime juice.
• Instead of curry powder, swap it out for curry paste.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.

Serving Curried Cauliflower

The curried cauliflower bowl isn't complete without lentils and tri-color quinoa as a base to the bowl. Both rich in protein, Quinoa and lentils are savory and delicious. Together, they make a perfect marriage. 

1. Start with 1 cup of combined quinoa and lentils in each bowl.
2. Next, I added a healthy serving of roasted curried cauliflower, red onions, and chickpeas. 
3. Then, add fresh chopped parsley and drizzle with the homemade tahini curry sauce. Subsequently, the tahini curry sauce brings the curried cauliflower bowl altogether. 

Recipe FAQs

Tips

• Cut the florets small enough and in equal sizes to promote even cooking and eating without cutting them after they are cooked.
• Always preheat the oven before adding the cauliflower, onions, and chickpeas.
• Mix the seasonings together before coating the vegetables and chickpeas.
• Save the discarded parts of the cauliflower to use as cauliflower rice later.
• Add the cooked lentils to the quinoa while it's hot, so they are warmed by the quinoa in the pan (Place a lid on the pan to keep warm).
• Make the sauce while everything cooks, and use room temperature.
• Store excess sauce in a container with a lid for up to 3 days.

This curried cauliflower recipe is a simple and flavorful entree or side dish. Vegan and gluten-free, the seasoned cauliflower takes just 20 minutes to roast!

Enjoy More Healthy Vegan Recipes

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