Savory oven-roasted Indian Cauliflower, Chickpea, and Tofu Bowls served over fluffy basmati rice with Cilantro Mint Chutney, seasoned with a simple Madras Curry dressing. 
Looking for more? Check out our 33+ Best Cauliflower Recipes and our 50+ Easy Dinner Ideas!
Savory oven-roasted Indian Cauliflower, Chickpea, and Tofu Bowls served over fluffy basmati rice with Cilantro Mint Chutney, seasoned with a simple Madras Curry dressing. A simple dish rich with fragrant spice and amazing flavor.  Healthy,  flavorful, and vegan! (Updated 4/22)
Only from the heart can you touch the sky ~Rumi

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

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.

cut tofu in 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.

tossing cauliflower with olive oil

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.

roasting cauliflower and 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.

frying the tofu

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.

 

Tossing the dressing together

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.

Step seven: Add the cauliflower, crispy tofu, and dressing to a large mixing bowlToss in cilantro, scallions and apple (if using) and combine all together.  Taste for salt and pepper.
tossing all ingredients together with the dressing
Serve warm or at room temperature for optimum flavor.
Leftovers are delicious added to salads.

What to serve with Indian Cauliflower Bowls

Savory oven-roasted Indian Cauliflower, Chickpea, and Tofu Bowls served over fluffy basmati rice with Cilantro Mint Chutney, seasoned with a simple Madras Curry dressing. A simple dish rich with fragrant spice and amazing flavor.  Healthy,  flavorful, and vegan! (Updated 4/22)

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Savory oven-roasted Indian Cauliflower, Chickpea, and Tofu Bowls served over fluffy basmati rice with Cilantro Mint Chutney, seasoned with a simple Madras Curry dressing. A simple dish rich with fragrant spice and amazing flavor.  Healthy,  flavorful, and vegan! (Updated 4/22)
Enjoy the bowls and let us know what you think in the comments below!
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Savory oven-roasted Indian Cauliflower, Chickpea, and Tofu Bowls served over fluffy basmati rice with Cilantro Mint Chutney, seasoned with a simple Madras Curry dressing. A simple dish rich with fragrant spice and amazing flavor.  Healthy,  flavorful, and vegan! (Updated 4/22)

Indian Cauliflower Bowls

  • Author: Feasting at Home
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • 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

Units Scale
  • 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:

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

  1. Preheat the oven to 425 F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Keywords: Indian cauliflower, vegan indian recipes, indian cauliflower bowl, indian cauliflower tofu chickpea

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Comments

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. Sylvia, the link to the fluffy basmati rice goes to an Indian fried rice recipe…
    Otherwise I look forward to making this dish!

  6. 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.

  7. 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!

  8. 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!

  9. 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.

  10. 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!!

  11. 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.

  12. 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

  13. 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.

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