Roasted Indian Spiced Cauliflower and Chickpeas are served over quinoa and topped with a simple Indian Curry Sauce to create this delicious Indian Cauliflower bowl! It's so flavorful, easy to make in 30 minutes, gluten free and vegan!
In a small bowl, combine the coriander, cumin, curry powder, turmeric, black pepper, salt and cayenne pepper.
Spread the cauliflower florets and chickpeas out on a large baking sheet.
Drizzle the olive oil over the cauliflower and chickpeas, toss to coat.
Sprinkle 2 tablespoon of the spice mixture over the cauliflower and chickpeas, toss to coat.
Place in the oven for 20-25 minutes.
Yellow Curry Sauce
While the cauliflower and chickpeas are roasting, prepare the yellow curry sauce.
In a medium pot on the stove over medium high heat, add the coconut cream and remaining spice mix.
Whisk everything together and bring to a simmer.
Reduce heat to low and simmer for 5-7 minutes.
Bowls
Divide the cooked quinoa between two bowls.
Top with the roasted cauliflower and chickpeas.
Drizzle with the yellow curry sauce.
Top with fresh cilantro.
Notes
See blog post for notes on how to make this recipe low carb or ways to add protein.
Coconut milk can be used in place of the coconut cream, but will result in a curry sauce that is not nearly as thick and creamy.
This dish does have some spice to it, to cut down on the spice, only use ½ teaspoon cayenne pepper or to eliminate most of the spice altogether, simply omit the cayenne pepper in the spice blend.