Milk & Honey’s Curry Cauliflower Bowl Recipe

Bowled Over

From superfoods to comfort foods, there’s nothing more versatile than a meal in a bowl. This trendy way to serve meals has become increasingly popular in recent years for its convenience and aesthetic appeal, and some people swear that food just tastes better in a bowl. No matter what you love about food bowls, this tasty recipe from local restaurant Milk and Honey is proof that the trend is here to stay.

Photography by Vityl Media

Elizabeth Ceja, Chef

 

Curry Cauliflower Bowl

Cook Time 30 minutes
Course Breakfast, Brunch
Cuisine American, Indian
Servings 1

Ingredients
  

For the curry roasted cauliflower:

  • 1 tsp sambal
  • ¼ tsp sugar
  • tsp canola oil
  • ¼ tsp curry powder
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 tsp lemon juice
  • 2 cups cauliflower florets

For the bowl:

  • 2 cups spinach
  • 1 tsp garlic
  • ¼ cup pickled red onion
  • curry cauliflower
  • ¼ cup hummus
  • ½ cup red quinoa, cooked
  • ¾ cup roasted sweet potato, diced
  • 5-6 oz coconut broth
  • ¼ cup pickled golden raisins
  • ¼ cup fried chickpeas
  • cilantro leaves to taste
  • chili oil to taste

Instructions
 

For the curry roasted cauliflower:

  • Mix all ingredients except cauliflower together in a bowl.
  • Toss together with cauliflower to mix well and coat the cauliflower florets completely.
  • Lay out on sheet pans lined with parchment paper and roast in 375° convection oven for 15-20 minutes.
  • Let cool.

For the bowl:

  • Sauté spinach, garlic, and pickled red onion in oil, and prepare curry cauliflower.
  • To assemble the bowl, spoon hummus into the base, then layer on quinoa, spinach mixture, curry cauliflower, and sweet potato.
  • Pour coconut broth around the base of the bowl, then top with golden raisins, chickpeas, and cilantro.
  • Drizzle chili oil into coconut broth to finish and serve.
Keyword acai bowl, cualiflower, curry, curry bowl, protein bowl
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