Description
A comforting and creamy cauliflower chickpea bowl made with warm spices, roasted vegetables, and a rich coconut sauce, finished with fresh herbs and lime.
Ingredients
Scale
- 1 medium cauliflower head, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss cauliflower florets with olive oil, salt, and black pepper in a bowl.
- Spread cauliflower on a baking sheet in a single layer.
- Roast for 25 minutes until golden and tender.
- In a large skillet, heat olive oil over medium heat and sauté red onion and garlic until soft.
- Stir in tomato paste, turmeric, cumin, and paprika, and cook for 1 minute.
- Add chickpeas and coconut milk, then stir to combine.
- Simmer the sauce for 10 minutes until slightly thickened.
- Add roasted cauliflower to the skillet and mix gently to coat.
- Remove from heat and top with chopped cilantro, chopped red onion, and a squeeze of lime juice.
- Serve warm and enjoy.
Notes
- Roast cauliflower without overcrowding for best texture
- Adjust spices to your taste preference
- Add a splash of water if the sauce becomes too thick
- Store leftovers in the fridge for up to 3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: creamy cauliflower chickpea bowl, vegan curry bowl, cauliflower chickpea recipe, healthy plant based meal, easy dinner bowl