Curried Cauliflower and Cashew Grain Bowl

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curried cauliflower cashew buddha bowl veggie victoria gourmet recipe

I am crazy about roasted vegetables, I prefer them almost charred which brings out their sweetness. I adore rice. And I will eat anything Curry. So this recipe for me is simply magic, never mind it is unbelievably healthy, yet it tantalizes my taste buds with textures and complex flavors. I hope you enjoy as much as I do. 


4 tablespoons Curry Seasoning
1 head cauliflower, cut into florets
4 tablespoons coconut oil, divided
1 cup brown rice
2 limes, 1 juiced, 1 cut into wedges
1 jalapeño, thinly sliced
1 inch fresh ginger, grated
1 clove garlic, minced
1 -15oz can chickpeas, rinsed, drained, patted dry
13.5 oz can of coconut milk
10 oz. baby spinach
4 radishes, thinly sliced
4 scallions, thinly sliced
1 cup cashews
salt and pepper to taste

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
30 minutes
Total Time: 
50 minutes
Serving size: 


1. Preheat 375ºF. Line a rimmed baking sheet with parchment paper.
2. Toss the cauliflower with 2 tablespoons coconut oil, 1 tablespoon of Curry and salt and pepper to taste on the prepared pan. Roast for 20 minutes, tossing half way through.
3. Meanwhile, cook brown rice according to package directions; set aside.
4. In a small bowl combine 1/2 of the lime juice with the sliced jalapeño pepper. Season with salt and pepper. Set aside
5. Heat a large skillet over medium heat. Add 1 tablespoon of coconut oil. When oil is hot add ginger and garlic and cook until fragrant, about 30 seconds. Stir in the chickpeas, coconut milk and remaining Curry. Cook for about 10 minutes, stirring frequently until brown and fragrant. Remove from heat and stir in remaining lime juice. Transfer to a bowl, set aside.
6. In the same skillet, add the remaining tablespoon of coconut oil. Stir in the spinach and season with salt and pepper. Saute until slightly wilted, about 1- 2 minutes. Remove from heat.
7. To assemble divide the brown rice, cauliflower, chickpeas, and spinach in 4 bowls. Top with jalapeños, scallions, cashews and lime wedges. Serve warm.


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