CURRIED CAULIFLOWER BOWL

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Power up with this nutrient-packed Curried Cauliflower Rice Bowl, sautÃ©ed in flavorful Indian spices and topped with a rich curry sauce.

Units Scale

4 oz 80 Acres Farms POWER CRUNCH

1 can chickpeas, drained and rinsed

2 Tbsp olive oil, divided

Â1/2 tsp each salt and pepper, divided

Â1/4 tsp ground cumin

2 cups riced cauliflower

Â1/4 yellow onion, finely chopped

3 cloves garlic, minced

Â1/2 tsp ground turmeric

handful of blackberries

1 cup full-fat coconut milk

1 Tbsp Thai red curry paste

1 tsp curry powder

Â1/2 tsp ground cumin

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Preheat oven to 400ËšF.
In a bowl, add 1 Tbsp olive oil, chickpeas, Â¼ tsp each salt, pepper, and cumin. Toss to coat. Spread on a parchment-lined rimmed baking sheet. Bake until golden brown and crispy, 25-30 minutes. Let cool on the sheet.
In a large skillet, heat the remaining 1 Tbsp olive oil on medium. Add onion and garlic, and sautÃ© until softened. Stir in cauliflower, turmeric, and Â¼ tsp each salt and pepper. SautÃ© until cauliflower is softened and no liquid remains about 10 minutes. Remove from heat and add blackberries.
Divide cauliflower mixture, POWER CRUNCH, and chickpeas among bowls. Drizzle with sauce and enjoy.

In a small saucepan, whisk together all sauce ingredients. Bring to a boil; reduce to a simmer, whisking occasionally, until slightly thickened, about 5 minutes. Cover; set aside.

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