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.
Servings: 6 servings
Calories: 346kcal
Ingredients
Curried Vegetables
- 1 large head cauliflower core removed, cut into florets
- 1 red onions cut into slivers
- 1 15 ounce can chickpeas drained and rinsed
- 1 Tablespoon curry powder
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- 1 teaspoon sea salt
Lentils/Quinoa
- 3 cups cooked brown lentils I used Trader Joes pre-cooked, steamed lentils
- 3 cups cooked tri-colored quinoa or quinoa of choice
Curry Tahini Sauce
- ⅓ cup tahini
- ½ cup water
- 1 lime juiced
- 3 teaspoons curry powder
- 1 teaspoon sea salt optional
- 1 clove garlic minced
Instructions
Curried Vegetables
- Preheat oven to 400 degrees.
- Remove the core from cauliflower and cut it into florets.
- Rinse the cauliflower florets with water.
- Combine cauliflower, onions, chickpeas, and all seasonings in a large bowl.
- Using your hands, toss the vegetables and chickpeas to coat in the seasonings.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Lay a single layer of seasoning coated cauliflower, chickpeas, and onions on the baking sheet.
- Roast for 20 minutes.
Quinoa
- Prepare the quinoa according to the package instructions.
- Add store-bought lentils to the cooked quinoa, stir and cover until ready to serve.
- If cooking lentils, follow the package directions to yield 3 cups. Then combine with the quinoa.
Curry Sauce
- Add all ingredients to a high-speed blender.
- Blend until smooth.
Assembling the Bowls
- Add 1 cup of quinoa and lentil mixture to each bowl.
- Add ⅙ of the curried cauliflower, chickpeas, and onions.
- Top with chopped parsley.
- Drizzle with curry tahini dressing.
Video
Notes
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- Cut the florets small enough and in equal sizes to promote even cooking and eating without cutting them after they are cooked.
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- Always preheat the oven before adding the cauliflower, onions, and chickpeas.
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- Mix the seasonings together before coating the vegetables and chickpeas.
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- Save the discarded parts of the cauliflower to use as cauliflower rice later.
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- 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).
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- Make the sauce while everything cooks, and use room temperature.
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- Store excess sauce in a container with a lid for up to 3 days.
Nutrition
Calories: 346kcal | Carbohydrates: 51g | Protein: 18g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 421mg | Potassium: 945mg | Fiber: 14g | Sugar: 5g | Vitamin A: 52IU | Vitamin C: 50mg | Calcium: 96mg | Iron: 7mg