Aldi had an insane deal a few days ago. As I was at the store, heads of cauliflower were $1. What a steal! I bought three.
But when I got home, I was thinking, what in the world am I going to do with three heads of cauliflower?
I took inventory of my spice rack. First, some turmeric. I had excess garam masala. And lots of curry powder.
So I mixed the spices together, added some oil, and poured it all over the cauliflower.
I roasted the cauliflower until it was golden brown, and had crispy edges.
I LOVE the crispy edges. They’re the best part or roasted veggies, right?
The cauliflower was delicious – and these curried cauliflower bowls recipe just earned a well deserved spot in our weekly meal prep rotation.
Want to learn how to meal prep? Check out this article to get started.
About The Bowls
For the bowls, I used quinoa for the base, and I had some gorgeous Tuscan kale available.
I combined the quinoa, kale, cauliflower in a bowl and topped with sesame seeds.
Now I needed a sauce.
In a perfect world, I would have used chili-garlic sauce. But I didn’t have any, and I didn’t want to go to the store for only one ingredient.
So I made a sauce of my own, mixing combinations of sauces that I already had.
And it turned out really good!
I’ve been wanting to add some more gluten free, vegan, and vegetarian recipes to my blog lately.
I want to make sure everyone – no matter what they choose to eat – can enjoy recipes from Tasting with Tina.
I think these curried cauliflower bowls get us off to a great start.
Curried Cauliflower Bowls Ingredients
- 1 head of cauliflower, washed and cut in small pieces
- 2 tbsp olive oil
- 1/2 tsp each turmeric, curry powder, paprika, garam masala
- 1 cup quinoa
- 2 cups veggie stock/broth
- fresh leafy greens, like kale or spinach for serving
- sesame seeds, for serving
For the sauce:
- 2 tbsp teriyaki sauce
- 2 tbsp sweet and sour sauce
- sriracha, to taste
Heat the oven to 450 degrees. Line cauliflower on a baking sheet. Mix olive oil and spices, then drizzle and mix so it’s spread evenly over the cauliflower.
Bake cauliflower for 20 minutes. After 20 minutes, flip, then bake another 10 minutes.
While cauliflower is baking, add quinoa to a medium pot. Add stock/broth.
Bring heat to medium/high, then when quinoa is brought to a boil, turn heat to low and cover for 15 minutes. Then, remove from heat.
Make the sauce by combining your teriyaki, sweet and sour sauce, and sriracha. Start out with just a little bit of sriracha and taste. If you need more heat, add more sriracha until sauce reaches your desired taste.
To make the bowls, add quinoa, cauliflower, and mixed greens to a large bowl.
Top with sesame seeds and drizzle with sauce.