• Liz Talley - Urban Graze

Curried Cauliflower Grain Bowl

We love this bowl dinner on a night when we're tired; it's delicious and very easy to pull together, adding a few leftover veggies from your fridge. But do be sure to keep the curried cauliflower as the featured star!

Preheat oven to 375.


Whisk together in medium bowl:

2 Tbsp. olive oil

1/2 - 3/4 tsp. curry powder (to your spice-liking)

1/2 tsp. lemon juice

Salt and pepper

Add about 4-5 c. cauliflower florets, and toss until well coated.

Put on parchment lined rimmed baking sheet, and roast until golden- approx.15-20 minutes.

Cool to room temperature.


Meanwhile, whisk salad dressing in small bowl:

3 Tbsp. olive oil

2 Tbsp. plain yogurt

1/2 tsp. lemon juice

1/4 - 1/2 tsp. curry powder (to your taste)

1/4 - 1 tsp. honey (to your taste)


Lightly toss together the following ingredients in a large bowl with dressing:

2 c. cooked chewy grain, such as brown rice or farro, room temperature

Prepared roasted cauliflower

2-3 c. other small chopped or snipped veggies- snap peas, broccoli, zucchini, spinach, etc.

1/4 c. (+/-) raisins or currants

1/4 c. (+/-) sliced almonds, or chopped hazelnuts, pecans


Recipe created or adapted by Liz Talley, Urban Graze All rights reserved©

#salad #entree

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