Curry Roasted Cauliflower & Farro Grain Bowl

Name: Curry Roasted Cauliflower & Farro Grain Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3/4 cup dry farro (or short grain brown rice); 1 medium cauliflower (cut into bite size florets (about 4 cups)); 15 ounces chickpeas (canned, drained and rinsed); 1 large yellow onion (roughly sliced); Dash of curry powder; Dash of garlic powder; Dash of cinnamon; Salt & freshly ground black pepper (to taste); Squeeze of fresh lemon juice ((about 1 small lemon)); Drizzle of extra virgin olive oil (optional); 5.3 ounces unsweetened nondairy yogurt (cashew, coconut, or oat); 1 1/2 teaspoons apple cider vinegar; 2 teaspoons tahini; 1 large garlic clove; Fresh lemon juice (to taste); 3/4 cup chopped fresh parsley; 3 cups baby arugula (optional); Chili crisp (or chili oil to taste)

Jump to Recipe

Easy Curry Roasted Cauliflower & Farro Grain Bowl is the perfect meal prep recipe. Make it ahead of time for a quick weeknight dinner, and pack the leftovers for lunch. Tossed with a creamy, dairy-free lemony yogurt dressing. Oil-free & gluten-free options.

Farro, curry roasted cauliflower, chickpeas, and onion, white yogurt dressing, and chopped parsley in a white bowl on a white marble table. — Chickpeas pair deliciously with the roasted cauliflower. Plus, they are loaded with plant-based protein and fiber.

This is one of my go-to recipes for busy weeks. I prepare everything ahead of time and serve it as two different dinners–veggie loaded flatbreads, and grain bowls. It's healthy, kid-friendly, and tastes delicious warmed or chilled.

This dish was inspired by my Indian-Spiced Skillet Chickpeas & Kale with Raita on this site, as well as this Simple Chickpea Farro Stir-Fry with Peanut Sauce.

Jump to:

👩🏼‍🌾 Ingredients
📖 Instructions
🫓 Substitutions
⏱ Storage
💡 Top tips
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

All the ingredients are pantry and budget-friendly, and readily available.

Chickpeas in a white colander. Sliced onion, cauliflower florets, garlic powder, curry powder, and cinnamon in white bowls. Placed on a white marble board with one halved lemon, and olive oil in a glass jar. — Ingredients for the curry roasted cauliflower and chickpeas.

Lemon juice imparts a tangy flavor that complements the curry spices.
Olive oil encourages extra browning and produces a richer flavor. For oil-free, substitute with more lemon juice, or add some veggie broth for additional flavor.
Curry powder contains turmeric. The curcuminoids in turmeric gives the roasted veggies their vibrant yellow-orange color.
Cauliflower is a nutrition superstar. It is an excellent source of vitamins C and K, as well as folate. The sulfur-containing compounds (glucosinolates) in cauliflower, which give it that unpleasant odor, may also lower the risk of several types of cancer.

See recipe card for quantities.

Stainless steel baking sheet with curry roasted cauliflower, chickpeas, and onion. On a marble board with fresh parsley, one head garlic, one half lemon, and tahini, cider vinegar, farro, and yogurt in white bowls. — Ingredients for the Dairy-Free Lemony Yogurt Dressing: unsweetened nondairy yogurt, tahini, apple cider vinegar, lemon juice, garlic, salt and pepper.

Tahini is made from ground toasted sesame seeds. It adds a nutty flavor and creamy texture to the yogurt dressing. Choose a brand without added oils for oil-free.
Unsweetened nondairy yogurt adds a tang to the salad, as well as a delicious creaminess. Use oat, cashew, or coconut yogurt for a richer texture.

See recipe card for quantities.

📖 Instructions

Preheat the oven to 425ºF. Cook the farro according to the directions on the packet until al dente. Fluff it with a fork once drained to separate the grains. For gluten-free, use quinoa or short grain brown rice instead.

Cauliflower florets, chickpeas, and sliced yellow onion on a parchment-lined baking sheet. Topped with spices, and a drizzle of olive oil.

Transfer the chickpeas and veggies to a large baking sheet. Add the spices, lemon juice, and olive oil. Toss them until evenly coated. Roast for 15 minutes. Toss them around the sheet pan, so they cook evenly. Roast for about 10 minutes more, or until the florets are just tender.

White yogurt dressing in a glass bowl with a silver spoon. On a marble tile with fresh parsley, one half lemon, and one head garlic.

Add the ingredients for the nondairy yogurt dressing to a medium bowl. Grate the garlic into the bowl with a microplane or fine grater. Whisk the dressing ingredients until a smooth sauce forms. Add water to thin it out until the desired consistency.

Transfer the cooked grain, roasted chickpeas with veggies, and chopped parsley to a large bowl. Add some arugula for more greens. Stir in the desired amount of dressing and mix well until all the ingredients are fully incorporated.

🫓 Substitutions

Olive oil - Skip the olive oil for oil-free. Substitute with additional lemon juice, or add vegetable broth for additional flavor.
Nondairy yogurt - Cashew, oat, and coconut yogurt are the best choices for a creamier texture. Make sure to choose unsweetened.
Farro - use short grain brown rice or quinoa instead for gluten-free
Flatbreads - Skip the grain and serve on flatbreads.

One oval flatbread on a white marble board. Topped with curry roasted cauliflower, chickpeas, and onion, arugula, yogurt dressing, and chili oil. — Top flatbreads with the curry roasted veggies and chickpeas. Drizzle with the yogurt dressing, and chili oil for serving.

For a gluten-free variation of this recipe, try my Easy Chickpea Bowl made with wild rice. See my Veggie Bowls page for more easy vegan dinner ideas.

For an immensely flavorful oil-free veggie loaded bowl, check out my Cowboy Salad.

⏱ Storage

Make this salad ahead of time and refrigerate for up to 4 days. It tastes delicious served warm or chilled. To make different variations of this dish, refrigerate the yogurt dressing, cooked grain, and roasted veggies with chickpeas in three separate containers. This way you can use the same ingredients to make flatbreads, or change up the grain as desired.

These ingredients do not stand up well to freezing.

💡 Top tips

For crispier chickpeas, and more evenly roasted veggies, spread the chickpeas, cauliflower, and onion in a single layer on a large rimmed nonstick sheet. (You may need two separate baking sheets.) Toss the veggies around the sheet pan after 15 minutes and rotate the direction of the pan in the oven.

Cook the farro until al dente so it does not get soggy when mixed with the other ingredients. It should still have a bite to it when it's done cooking.

Is curry powder spicy?

Curry powder can range from mild to spicy depending on the brand. Milder varieties list ginger and black pepper as ingredients, while chili peppers signify a spicier blend.

Is farro gluten-free?

No. Farro is a type of wheat and contains gluten like any wheat product. Gluten is a protein found in the grains wheat, rye, barley, and farro. Farro is a heavier, denser grain which is why is why it is a great addition to grain bowls with dressings. Because of its denser texture, it holds up well for several days and does not get soggy. It is also easy and quick to make.

Can I make the grain bowl in advance?

Yes. Store the roasted veggies with chickpeas, the cooked farro, and the yogurt dressing in three separate containers if you plan on making flatbreads, or switching up the grain. Or you can make the recipe as written and refrigerate any leftovers for up to 4 days. Enjoy warm or chilled.

👩🏽‍🍳 Made This Recipe?

Share your Curry Roasted Cauliflower & Farro Grain Bowl creation with me on Instagram. It makes my day to see you recreate my recipes.

I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.