CURRIED CAULIFLOWER BOWL

Power up with this nutrient-packed Curried Cauliflower Rice Bowl, sautéed 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

1/2 tsp. each salt and pepper, divided

1/4 tsp. ground cumin

2 cups riced cauliflower

1/4 yellow onion, finely chopped

3 garlic cloves, minced

1/2 tsp. ground turmeric

handful of blackberries

1 cup full-fat coconut milk

1 tbsp. Thai red curry paste

1 tsp. curry powder

1/2 tsp. ground cumin

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Preheat oven to 400°.
In a bowl, add 1 tbsp. olive oil, chickpeas, ¼ 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 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.
In a large skillet, heat the remaining 1 tbsp. olive oil on medium. Add onion and garlic, and sauté until softened. Stir in cauliflower, turmeric, and ¼ tsp. each salt and pepper. Sauté 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.

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