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Curried Cauliflower Bowls

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cuisine Vegan
Servings 2 servings
Calories 303.37 kcal


  • 1 head of cauliflower cut in small pieces
  • 2 tbsp olive oil
  • ½ tsp each turmeric
  • ½ tsp curry powder
  • ½ tsp paprika
  • ½ tsp garam masala
  • 1 cup uncooked quinoa
  • 2 cups low-sodium veggie broth
  • 1 cup fresh leafy greens like kale or spinach for serving
  • sesame seeds for serving
  • 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.