Curried Cauliflower Bowl Recipe

Cook Brown Rice and Quinoa

In a medium saucepan, combine the organic brown rice and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until grains are tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare Curried Cauliflower

Preheat the oven to 425°F (220°C). In a large bowl, toss cauliflower florets with olive oil, curry powder, salt, and turmeric until evenly coated. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and tender.

Steam Kale

In a steamer basket over boiling water, place the chopped kale and sprinkle with a bit of salt. Steam for about 5-7 minutes until wilted and tender.

Pickle Carrots and Onions

In a small bowl, combine the sliced carrots, red onion, apple cider vinegar, sugar, and salt. Mix well and let it sit for at least 30 minutes, or refrigerate for up to 24 hours for deeper flavor.

Make Garlic Ginger Dressing

In a small bowl, whisk together minced garlic, minced ginger, soy sauce, sesame oil, and honey or maple syrup until well combined.

Assemble the Bowl

In a serving bowl, layer the cooked brown rice and quinoa mixture, topped with steamed kale, roasted curried cauliflower, pickled carrots and onions, and drizzle with garlic ginger dressing. Finish with sliced almonds and dried blueberries on top.