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
- Cauliflower
- Chickpeas
- Tofu
- Madras Curry Powder (or make your own- see notes)
- Garlic
- Ginger
- Scallions
- Cilantro
- 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 four: 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.
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.
Step six: Mix the dressing by adding oil, apple cider vinegar, Madras Curry Powder and sea salt together in a small bowl. It will be thick, almost paste like.
What to serve with Indian Cauliflower Bowls
- Cilantro Mint Chutney
- Easy Homemade Naan Bread!
- Fluffy Indian Basmati Rice with Tempering Oil
- Toasted Cashews
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Indian Cauliflower Bowls
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Indian, vegan
- Method: roasted
- Cuisine: Indian
- Diet: Vegan
Description
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!
Ingredients
- 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
Dressing:
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil or avocado oil
- 2 tablespoons madras curry powder
- 1/4 teaspoon sea salt
Garnish:
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, minced
- 1 small apple, diced (optional)
- toasted cashews (optional)
- more salt to taste
Serve with Fluffy Basmati Rice and Cilantro Mint Chutney (both optional)
Instructions
- 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.
Notes
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)
Directions:
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.
Nutrition
- 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
I really love this recipe. After adding the hot cauliflower and garbanzo beans I added fresh spinach. My kids and husband thoroughly enjoyed it!!!
Wonderful! Thanks for the review and rating Jennifer.
The flavors just fire on all levels of sweet, spicy (but not unbearable if you like tame dishes), tangy and creamy. Even my meat and potatoes loving fiancé loved this. Definitely a keeper!!!
Wonderful Pam! Glad you both enjoyed.
Unbelievably wonderful! The flavors perfectly meshed. I can’t wait to make it again, this time adding the chutney.
Great to hear you enjoyed Lorraine!
There were no leftovers at this household of two. Granted, I did not have tofu at hand, and I only put in half a can of cannellini beans (to use them up), but I repeat, there were no leftovers. Even just using a generic “Indian Curry” powder (again, to use it up) the saucing was brilliant.
Great Tessa, glad it worked out!
This was soooo good and satisfying. Loved everything about this. It comes together quickly and I love the curry flavours. I also love the hint of sweet on the tofu.
I topped with cashews and used mango chutney because that’s what we had. Super delicious. Always looking for more vegan, vegetarian options, so thank you.
Glad you enjoyed this!
These bowls are so good, especially the tofu! The madras curry powder we make is potent, so we reduce the amount slightly, but otherwise we make it as written. It would be good with a bit of tamarind sauce for extra tartness.
Tamarind would be yummy! Glad you are enjoying.
I like the concept of this dish but I found it to be quite bitter due to the large amount of curry powder. I did not use Madras powder and that may be the difference! I salvaged the veggies by mixing it with rice and adding more oil and vinegar so it’s more like a rice salad now. I may try this again but using less curry powder next time!
Oh shoot, sorry this didn’t turn out. Glad you were able to salvage it.
This was so so good! I happened to have everything on hand after trying to figure out what to do with my veggies in the fridge. I have a go to curry powder that made this recipe a cinch!
Awesome to hear Pamala! thank so much!
Sylvia, the link to the fluffy basmati rice goes to an Indian fried rice recipe…
Otherwise I look forward to making this dish!
Thanks for pointing that out! All fixed. 🙂
I embellished this recipe a bit due to time and ingredients available. Added Natco madras curry powder straight to the tofu, then mixed it all together with the cooked cauliflower and chickpeas. Served with rice, coriander and leftover homemade Indian restaurant style mint sauce. It was luscious! Thank you for this inspiration.
Perfect Gillian, love the adapting!
This was an incredible meal! SO tasty, with so many interesting flavors blended together. Our friends LOVED it! We chose to serve it over your Cilantro-Lime Basmati Rice recipe… which is ALWAYS a favorite!
Thanks Janet- so happy you enjoyed this!
So, so good! Not your typical curry roasted veggies. The flavor is so dynamic! Highly recommend the cilantro mint dressing with this, too. I ate this until I exploded!
Haha…Lindsey I totally get that! So glad you enjoyed this!
Wow! I made this for a birthday dinner for my friend last night… all of us were blown away with the incredible blends and ranges of tastes. Just wonderful!
I would suggest to prep early in the day, because there is a lot to do at the last minute.
So happy you liked it!
Greetings from Spokane! I made this last week and the flavors were unbelievable! I am an adventurous cook, and I’ve never made anything quite like this. We had it with steamed basmati and made the chutney, which I’d say is a must. Delicious!!
Great to hear Ayla!
I just used regular store-bought curry powder in the dressing, but this was really good
Great to hear Abby!
Wow, this was really, really delicious. I would make again. I did find the dressing a little too tangy, might have been my vinegar, so I added some honey. I would highly recommend the mint chutney with it. Warning I went ahead and bought Madras curry blend, but it had salt in it, of course the one time I don’t read the label:/ It tasted so salty I couldn’t even use much of it. I should have made mine own.
Thanks Emily, this is super helpful!
Absolutely delicious and easy to put together. Very good indeed.
Yay! Glad you gave this a go!
Voila notre repas de ce midi, c’est Merveilleux et son goût est Fabuleux ! Nous avons découvert cette façon de préparer le tofu est c’est Somptueux, nous avons grandement apprécier les saveurs de ce plat Fantastique !!! Nous sommes végétaliens depuis presque 30 ans et c’est un grand plaisir de découvrir et réaliser tes créations, c’est toujours des grandes réussites et beaucoup de joie autour de notre table… Mille Mercis, tu es Fantastique
Glad this worked for you Bosha!
This was easy and yummy!
Great to hear!
Super tasty. Loved the caramelized tofu and the garnishes, especially the apple and cashews. After one bite, my husband said “this is REALLY good”. Would definitely make again, next time with the cilantro chutney.
Great to hear Kristin!