Curried Cauliflower Bowl with Coriander Chutney

Makes 2 bowls - Here, cauliflower is roasted with a medley of spices to create depth of flavour and warmth. It pairs especially well with the black beans, but you could swap in chickpeas or cannellini beans instead if you want to change things up.

For the Curried Cauliflower

  • 400g (3 cups) cauliflower florets
  • 1 tbsp avocado oil
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground sweet paprika
  • ¼ tsp chilli powder
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper

For Serving

  • 50g (2 cups) rocket
  • 125g (2 cups) cooked black beans
  • 180g (1 cup) cooked quinoa
  • 1 medium avocado, sliced
  • 2 tbsp spring onion, thinly sliced (green parts only)
  • 1 tsp toasted sesame seeds
  • ½ medium lime, halved
  • 120ml (½ cup) Coriander Chutney

For the dressing (makes 120ml or ½ cup)

  • 50g (1 cup) fresh Coriander leaves
  • 60ml (¼ cup) water
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp minced green chilli pepper (optional)
  • ½ tsp minced peeled fresh ginger
  • ¼ tsp ground cumin
  • Pinch of sea salt
  • Pinch of fresh ground black pepper


  • 1
    Prepare the cauliflower. Preheat the oven to 220°C/425°F/Gas 7. In a medium bowl, toss the cauliflower florets, oil, turmeric, cumin, coriander, paprika, chilli powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for about 25 minutes, flipping them halfway through.
  • 2
    Assemble each bowl with half of the rocket, curried cauliflower, black beans, quinoa, avocado, and spring onion. Sprinkle with the sesame seeds and garnish with a lime wedge. Serve with the chutney.
  • 3
    To make the dressing, in a blender, combine the corinader, water, lime juice, green chilli, ginger, cumin, salt and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

recipe excerpted from Plant Power Bowls by permission of Sasquatch Books.

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