Curried Roasted Cauliflower & Farro Grain Bowl
Curried Roasted Cauliflower & Farro Grain Bowl is perfect for meal prep. Oil-free & gluten-free options. Served with a creamy, dairy-free, lemony yogurt dressing.
Servings: 3 people
Calories: 542kcal
Ingredients
- ¾ 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
Dairy-free yogurt dressing:
- 5.3 ounces unsweetened nondairy yogurt cashew, coconut, or oat
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons tahini
- 1 large garlic clove
- Fresh lemon juice to taste
Other:
- ¾ cup chopped fresh parsley
- 3 cups baby arugula optional
- Chili crisp or chili oil to taste
Instructions
- Preheat the oven to 425ºF.
- Cook the grain according to the directions on the packet until al dente. Drain. Set aside.
- Roast the veggies: Place the cauliflower, chickpeas, and onion on a large nonstick baking sheet. Add a generous dash of curry powder, and garlic powder. Sprinkle with cinnamon. Add a generous squeeze of lemon juice, and drizzle with olive oil, if using. Toss the veggies until evenly coated with the spices. Roast them at 425ºF for 15 minutes. Toss and cook them for about 10 minutes more, or until the cauliflower is tender.
- Prepare the dressing: Meanwhile, transfer the nondairy yogurt, apple cider vinegar, and tahini to a medium bowl. Grate the garlic into the bowl using a microplane or fine grater. Mix to combine. Add water to thin out the dressing until the desired consistency. Season with fresh lemon juice, salt, and pepper.
- Combine: Transfer the roasted veggies, farro, arugula (if using), and parsley to a large bowl. Add the desired amount of dressing and mix well to combine. Add chili oil to taste. Season with lemon juice, salt, and pepper.
Video
Notes
- For gluten-free, substitute the farro for short grain brown rice or quinoa. (Farro contains gluten.)
- For oil-free, omit the olive oil. Add more lemon juice as needed, or vegetable broth for additional flavor.
- Nondairy yogurt: Oat, cashew, and coconut yogurt the best choices for a creamier dressing. I used Forager brand cashew yogurt. It tends to be less watery than the other nondairy yogurt brands I have tried.
- Roasting: For crispier chickpeas, and 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, so they cook evenly.
Nutrition
Calories: 542kcal | Carbohydrates: 100g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 1377mg | Fiber: 24g | Sugar: 9g | Vitamin A: 1791IU | Vitamin C: 128mg | Calcium: 263mg | Iron: 8mg
