Indian Cauliflower Bowls Recipes

INDIAN CAULIFLOWER BOWLS

Indian Cauliflower Bowls image

Savory oven-roasted Indian Cauliflower with Chickpeas and Caramelized Tofu, seasoned with a simple Madras Curry dressing. Serve it with fluffy basmati rice and cilantro mint chutney to create a hearty vegan bowl. A simple dish rich with fragrant spice and amazing flavors. Healthy, flavorful, and vegan!

Provided by Feasting at Home

Categories Indian

Time 1h10m

Yield 4

Number Of Ingredients 21

Ingredients

1 head cauliflower - cut into 1-inch bite-size pieces
2 tablespoons avocado oil or olive oil
1/2 teaspoon sea salt
14 ounce can chick peas -drained and rinsed
--
16 ounces tofu -pat dry and cut into 3/4 inch cubes
1/2 teaspoon kosher salt
black pepper to taste
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon ginger, grated or minced
2 teaspoons coconut sugar, or brown sugar
1 tablespoon apple cider vinegar
3 tablespoons olive oil or avocado oil
2 tablespoons madras curry powder
1/4 teaspoon sea salt
1/4 cup cilantro, chopped
1/4 cup green onions, minced
1 small apple, diced (optional)
toasted cashews (optional)
more salt to taste

Steps:

Preheat the oven to 425 F
Cut cauliflower into bite-sized pieces and toss in a bowl with oil, salt and pepper. Spread out on a pan and roast in the oven on a baking sheet for 15-20 minutes until the pieces begin to turn golden. Remove from oven. Scoot the cauliflower over to one side of the pan and place drained chickpeas on the other side. Place back in the oven for another 5 minutes to warm the chickpeas.
Lightly blot tofu with paper towels, pressing down gently to release excess moisture. Cut into bite-sized cubes. Heat coconut oil in a skillet over medium-high heat. Add a generous sprinkling of sea salt (about 1/2 teaspoon) and a sprinkle of pepper to the oil.
Add tofu to the pan, (be careful- it may pop and spit oil). Leave tofu for 3-5 minutes, once it forms a crust, flip. After 2 minutes of cooking on the second side add ginger, garlic and coconut sugar sauté for 1-2 minutes more until tofu is coated and golden. Remove from heat.
Add oil, apple cider vinegar, Madras Curry Powder and sea salt together in a small bowl. It will be thick, almost paste-like.
Gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl. Toss in cilantro, scallions and apple (if using) and toss. Taste for salt and pepper.

Nutrition Facts : Calories 264 calories, Sugar 8.6 g, Sodium 530.5 mg, Fat 15.8 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 24.2 g, Fiber 7.8 g, Protein 9.5 g, Cholesterol 0 mg

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