Indian Cauliflower Bowls
Ingredients
The main ingredients
-
1
head
cauliflower
-
14
ounce can
chickpeas
-
16
ounces
tofu
The seasoning and dressing
-
2
tablespoons
avocado oil or olive oil
-
½
teaspoon
sea salt
-
½
teaspoon
kosher salt
-
black pepper
to taste
-
2
tablespoons
coconut oil
-
2
cloves
garlic
-
1
teaspoon
ginger
-
2
teaspoons
coconut sugar or brown sugar
-
1
tablespoon
apple cider vinegar
-
3
tablespoons
olive oil or avocado oil
-
2
tablespoons
madras curry powder
-
¼
teaspoon
sea salt
The garnishes
-
¼
cup
cilantro
-
¼
cup
green onions
-
1
small
apple (optional)
-
toasted cashews
optional
Instructions
- Preheat the oven to 425°F.
- Prepare the cauliflower by cutting it into bite-sized pieces and tossing it with oil, salt, and pepper. Roast in the oven for 15-20 minutes until golden.
- After roasting, scoot the cauliflower to one side of the pan and add drained chickpeas to the other side. Return to the oven for an additional 5 minutes.
- In a skillet, heat coconut oil over medium-high heat, add salt and pepper, and then add the tofu. Cook until golden, flipping halfway through.
- Add ginger, garlic, and coconut sugar to the tofu and sauté until coated and golden.
- Mix the dressing by combining oil, apple cider vinegar, madras curry powder, and sea salt in a small bowl.
- In a large bowl, combine the roasted cauliflower, chickpeas, caramelized tofu, and dressing. Toss in cilantro and green onions, adjusting seasoning to taste.
- Serve warm or at room temperature, optionally over basmati rice with cilantro mint chutney.
Nutrition Facts (estimated)
Servings
4
Calories
435
Total fat
15.8g
Total carbohydrates
24.2g
Total protein
9.5g
Sodium
530.5mg
Cholesterol
0mg
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