⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon, grated Ginger
• 2 tablespoons Curry powder
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Cumin
• Pinch (optional) Cayenne pepper
• 1 (15-ounce) can Diced tomatoes
• 1 (15-ounce) can, drained and rinsed Chickpeas
• 1 cup Vegetable broth
• To taste Salt and pepper
• For garnish Fresh cilantro

📖 Instructions

1. Preheat your oven to 400°F (200°C). Chop the cauliflower into bite-sized florets. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender and slightly browned. Keep an eye on them to prevent burning! You want a lovely golden color.
2. While the cauliflower is roasting, prepare the curry sauce. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1 finely chopped onion and cook until softened. This usually takes about 5 minutes. Stir frequently to prevent sticking.
3. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the saucepan. Cook for another minute, until fragrant. Don't burn the garlic—it'll taste bitter then!
4. Stir in 2 tablespoons of curry powder, 1/2 teaspoon of turmeric, 1/4 teaspoon of cumin, and a pinch of cayenne pepper (optional, for extra heat!). Cook for 1 minute, stirring constantly, to toast the spices and release their amazing aromas. You'll know they're ready when they're fragrant, almost nutty.
5. Pour in 1 can (15 ounces) of diced tomatoes, 1 can (15 ounces) of chickpeas (drained and rinsed), and 1 cup of vegetable broth. Bring to a simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and deepen. Stir occasionally.
6. Taste and adjust the seasoning as needed. Add more curry powder for extra heat or a pinch of salt if it seems a little bland. You can even squeeze in some fresh lime juice at this stage for extra zing!
7. Once the cauliflower is roasted and the curry sauce has simmered, it's time to assemble the bowls. Add the roasted cauliflower and the chickpeas to the curry sauce. Gently stir to coat everything evenly.
8. Serve immediately. Garnish with fresh cilantro or a dollop of plain yogurt (if you're not vegan), and enjoy! My favorite way is to add some toasted coconut flakes on top, but that's just me. Feel free to add other spices as you like, there are a million options.
9. Optional: Serve over rice or quinoa for a heartier meal, or simply enjoy the bowls as is!

📝 Notes

• Adjust the spices to your liking. If you like it spicier, add more cayenne pepper or a pinch of chili flakes.
• Feel free to add other vegetables, like bell peppers or carrots, to the curry sauce.
• For a heartier meal, serve over rice or quinoa.
• Leftovers are even tastier the next day!