This fragrant and warm recipe for Indian Cauliflower with Chickpeas and Caramelized Tofu is seasoned with Madras Curry. Named after the old city of Madras in Southern India, now known as Chennai, Madras Curry is a blend of spices and chilies. Like all curry, the components and flavors vary greatly from region to region.
In this dish, the cauliflower is roasted until golden and crispy, chickpeas are added to the tray in the last 5 minutes just to warm up. The tofu is caramelized on the stovetop rounding out the dish, giving it a lovely texture and a hint of sweetness.
The Madras curry powder is combined with a little oil and vinegar to create a dressing that is thick and full of flavor, perfect for adhering to all the nooks and crannies of the cauliflower. Every bite is filled with an amazing savory experience!
Indian Cauliflower with Chickpeas and Caramelized Tofu can be enjoyed just as is. For a heartier meal, add basmati rice and for even more flavor sensation- serve with Cilantro Mint Chutney, you will not be sorry! Leftovers are a delicious addition to salads and Buddha bowls.
Ingredients in Indian Cauliflower Bowls
- Madras Curry Powder (or make your own- see notes)
- Optional Garnishes: Toasted cashews, Cilantro Mint Chutney and Fluffy Basmati Rice
How to Make Indian Cauliflower Bowls
Step one: Prep your ingredients. Blot excess moisture off of the tofu and cut into cubes. Drain and rinse the chickpeas. Cut the cauliflower into bite-sized pieces.
Step two: Toss cut cauliflower in a bowl with avocado oil or olive oil, salt and pepper. Spread out on a pan and roast in the oven on a baking sheet for 15-20 minutes until the pieces begin to turn golden.
Step three: Remove from oven. Scoot the cauliflower over to one side of the pan and place drained chickpeas on the other side. Place back in the oven for another 5 minutes to warm the chickpeas.
Step five: Add tofu to the seasoned pan, (be careful- it may pop and spit oil). Leave tofu for 3-5 minutes, once it forms a crust, flip. After 2 minutes cooking on the second side add ginger, garlic and coconut sugar sauté for 1-2 minutes more until tofu is coated and golden. Remove from heat.
What to serve with Indian Cauliflower Bowls
- Cilantro Mint Chutney
- Easy Homemade Naan Bread!
- Fluffy Indian Basmati Rice with Tempering Oil
- Toasted Cashews
More Indian recipes you may enjoy
- Indian Spinach Salad with Lentils & Cauliflower
- Instant Pot Mulligatawny (Curried Indian Soup)
- Aloo Gobi (Indian-Spiced Potatoes & Cauliflower)
- Indian Shepherds Pie
- Grain-Free Moroccan Cauliflower Couscous
- Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach
- 35 Must-Try Indian Recipes to Make at Home
Savory oven-roasted Indian Cauliflower with Chickpeas and Caramelized Tofu, seasoned with a simple Madras Curry dressing. Serve it with fluffy basmati rice and cilantro mint chutney to create a hearty vegan bowl. A simple dish rich with fragrant spice and amazing flavors. Healthy, flavorful, and vegan!
- 1 head cauliflower – cut into 1-inch bite-size pieces
- 2 tablespoons avocado oil or olive oil
- 1/2 teaspoon sea salt
- 14 ounce can chick peas -drained and rinsed
- 16 ounces tofu -pat dry and cut into 3/4 inch cubes
- 1/2 teaspoon kosher salt
- black pepper to taste
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or minced
- 2 teaspoons coconut sugar, or brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons madras curry powder
- 1/4 teaspoon sea salt
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, minced
- 1 small apple, diced (optional)
- toasted cashews (optional)
- more salt to taste
- Preheat the oven to 425 F
- Roast cauliflower: Cut cauliflower into bite-sized pieces and toss in a bowl with oil, salt and pepper. Spread out on a pan and roast in the oven on a baking sheet for 15-20 minutes until the pieces begin to turn golden. Remove from oven. Scoot the cauliflower over to one side of the pan and place drained chickpeas on the other side. Place back in the oven for another 5 minutes to warm the chickpeas.
- Pan Sear tofu: Lightly blot tofu with paper towels, pressing down gently to release excess moisture. Cut into bite-sized cubes. Heat coconut oil in a skillet over medium-high heat. Add a generous sprinkling of sea salt (about 1/2 teaspoon) and a sprinkle of pepper to the oil.
- Add tofu to the pan, (be careful- it may pop and spit oil). Leave tofu for 3-5 minutes, once it forms a crust, flip. After 2 minutes of cooking on the second side add ginger, garlic and coconut sugar sauté for 1-2 minutes more until tofu is coated and golden. Remove from heat.
- Mix the dressing: Add oil, apple cider vinegar, Madras Curry Powder and sea salt together in a small bowl. It will be thick, almost paste-like.
- Combine: Gently mix the chickpeas, roasted cauliflower, caramelized tofu, and dressing in a large bowl. Toss in cilantro, scallions and apple (if using) and toss. Taste for salt and pepper.
Serve warm (or at room temperature) for optimum flavor over the optional basmati rice, with a spoonfull of Cilantro Mint chutney (also optional).
Leftovers are delicious added to salads.
To make Madras Curry Spice Blend:
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seed
2 teaspoons ground cinnamon
1 1/2 tablespoons peppercorns
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground cardamom
2 teaspoon turmeric
1 teaspoon ground ginger
1/2 – 1 teaspoon cayenne (depending on how spicy you like)
In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Cool completely. Pour into a clean, dry jar, seal.
- Serving Size:
- Calories: 435
- Sugar: 8.6 g
- Sodium: 530.5 mg
- Fat: 15.8 g
- Saturated Fat: 5.2 g
- Carbohydrates: 24.2 g
- Fiber: 7.8 g
- Protein: 9.5 g
- Cholesterol: 0 mg
Keywords: Indian cauliflower, vegan indian recipes, indian cauliflower bowl, indian cauliflower tofu chickpea