Sapana Chandra
Here, cauliflower is roasted with a medley of spices to create depth of flavor and warmth. It pairs especially well with the black beans, but you could swap in chickpeas or cannellini beans instead if you want to change things up.
Curried Cauliflower Bowl with Cilantro Chutney
Ingredients
- 3 cups cauliflower florets
- 1 Tbsp avocado oil or extra-virgin olive oil
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground sweet paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup fresh cilantro leaves
- 1/4 cup water
- 1 Tbsp freshly squeezed lime juice
- 1 tsp minced green chili pepper (optional)
- 1/2 tsp minced peeled fresh ginger
- 1/4 tsp ground cumin
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 2 cups arugula
- 2 cups cooked black beans
- 1 cup cooked quinoa
- 1 medium avocado, sliced
- 2 Tbsp thinly sliced green onion (green parts only)
- 1 tsp toasted sesame seeds
- 1/2 medium lime, halved
- 1/4 to 1/2 cup Cilantro Chutney
Nutrition
Per serving:
- calories595
- protein25g
- fat25g
- carbs75g
- sugar5g
- fiber25g
- sodium444mg
Directions
01
Make the cauliflower: Preheat oven to 425 F. In medium bowl, toss cauliflower florets, oil, turmeric, cumin, coriander, paprika, chili powder, salt and pepper. Spread in single layer on baking sheet and roast for about 25 minutes, flipping halfway through.
Make the chutney: In blender, combine cilantro, water, lime juice, green chili, ginger, cumin, salt and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
Make the bowls: Assemble 2 bowls with half of arugula, curried cauliflower, black beans, quinoa, avocado and green onion in each. Sprinkle with sesame seeds and garnish with lime wedges. Serve with chutney.
