Curry Cauliflower Bowl Recipe

There is something magically comforting about the smell of spices wafting through your kitchen on a chilly evening. Our Curry Cauliflower Bowl recipe is a warm embrace for the soul – a perfect blend of flavorful spices, rich textures, and vibrant colors that transform simple ingredients into an unforgettable dish. This recipe brings families together, making mealtime an enriching experience. Imagine everyone gathered around the table, cherishing every bite of this wholesome meal. With each mouthful, you get the tender curried cauliflower, the delightful crunch of chickpeas, and the refreshing zest of greens all sitting elegantly over a bed of perfectly spiced quinoa. It’s more than just a dish; it’s a celebration of taste and togetherness. Let’s dive in and make this delicious meal a staple in your home.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 lemon, zested and juiced
• 1 bunch fresh cilantro, chopped
• 1 small red onion, finely sliced
• 1 cucumber, diced
• 1 cup plain Greek yogurt

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets and chickpeas with olive oil, curry powder, cumin, turmeric, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast for 25-30 minutes or until the cauliflower is tender and the chickpeas are crunchy. Stir halfway through for even cooking.
4. While the cauliflower and chickpeas roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
5. In a small bowl, mix the yogurt with half of the lemon zest and juice, adding a pinch of salt. Set aside.
6. To assemble the bowls, start with a base of warm quinoa. Top with the roasted curried cauliflower and chickpeas. Add the red onion, cucumber, and a generous sprinkle of fresh cilantro.
7. Finish with a drizzle of the lemon yogurt sauce and a squeeze of remaining lemon juice. Enjoy!

Helpful Tips

If you’re new to roasting vegetables, make sure to keep an eye on them to prevent burning. You want a nice golden-brown color for the best flavor. To make this recipe even more accessible, feel free to substitute quinoa with brown rice or couscous. If you prefer a bit of heat, add a pinch of cayenne pepper to the spice mix for the cauliflower and chickpeas. Leftover cauliflower and chickpeas can be stored in an airtight container in the refrigerator for up to 3 days.

Pairings

This Curry Cauliflower Bowl pairs beautifully with a side of warm naan bread for scooping up every last bit of the delicious sauce. A simple cucumber and tomato salad with a splash of lemon juice and olive oil also makes a refreshing complement. For drinks, consider a cooling mint lemonade or a soothing chai tea to round out the meal.

At Zynahz, our mission is to bring creativity and joy into your kitchen, making every meal an opportunity to connect with loved ones. We encourage you to try this Curry Cauliflower Bowl Recipe and share your delightful experiences with us. Don’t forget to share this recipe with your friends and family to spread the warmth. Dive deeper into the world of exciting recipes on Zynahz, follow us on social media, and sign up for our newsletter to keep the culinary inspiration flowing.