Curry Cauliflower Bowl
Ingredients
For the curry roasted cauliflower:
- 1 tsp sambal
- ¼ tsp sugar
- 2½ 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.