Indian Cauliflower Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegan bowl of roasted cauliflower and caramelized tofu with chickpeas, dressed in a Madras curry sauce and served with basmati rice and chutney. Aromatic, satisfying, and packed with spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 775mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 466mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.