This turmeric cauliflower vegan bowl is the quickie meal you have been looking for. Delightfully different, this one is sure to breathe fresh air into your mealtime reportoire. I like this one for breakfast which may sound strange. But because it is full of fiber, protein and flavor it is the perfect start to the day.
First we start with a base of fresh veggies like cruciferous cauliflower, zucchini and bell peppers. Then we sauté them quickly with the aromatic spices. Next we layer in cous cous, water and chickpeas and cover to finish cooking the veggies and cous cous. Last, we add the spinach to wilt and the fresh cherry tomatoes to warm. This combination of foods makes this turmeric cauliflower vegan bowl a nutritional powerhouse.
Turmeric is a magical spice. The golden hue makes it both beautiful and medicinal. It has been revered for centuries for it's health benefits across the globe. Combined with fresh black pepper and aromatic spices like garlic, cumin and coriander, it's flavor is like no other. This mix is perfect to make this turmeric cauliflower vegan bowl really pop. I like to add some heat with chili flakes after cooking since my children do not like spicy food, but if you add them while cooking it will intensify the heat.
Lastly, the tahini drizzle finishes this quickie meal off with a creamy and decadent twist. I love the nuttiness of tahini and combined with garlic and lemon, it makes an amazing dip or dressing to drizzle on any dish. Adjust the water to your desired thickness. On this turmeric cauliflower vegan bowl I like it super thick like yogurt consistency but this drizzle can double as a dressing if you add more liquid. This tahini drizzle really finishes this bowl off with a burst of unexpected flavor which pairs so well with the other middle eastern spices.
Turmeric Cauliflower Vegan Bowl
- saute pan
- 2 cups cauliflower florets
- 1 zucchini chopped
- 15 oz chickpeas drained
- 1 yellow bell pepper seeded and chopped
- 2 garlic cloves minced
- 2 cups baby spinach
- ¼ cup cous cous dry
- ½ cup water
- 1 tsp olive oil extra virgin
- 6 cherry tomatoes halved
- 1 tbsp turmeric
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 salt and pepper to taste
- 3 tbsp tahini
- 1 lemon juiced
- 1 pinch crushed red pepper
- ½ tsp garlic powder
- ¼ cup water
- 1 salt and pepper to taste
- Heat pan on medium and add oil and garlic, cook for 3 minutes until garlic is fragrant.
- Add cauliflower, turmeric, coriander, smoked paprika and cumin and cook for 5 minutes stirring often so that the spices do not burn.
- Add bell peppers and cook for 2-3 minutes
- add water, salt, chickpeas and and cous cous and cover the pan, let boil for 2 minutes and turn off the heat to finish steaming the cous cous. Add baby spinach to the top, cover again and let sit covered for 5 minutes.
- Lastly, add the cherry tomatoes without cooking more, fluffing and folding in geintly with a fork. Spinach will have wilted and all water will have been absorbed by cous cous. Top with crushed red and black pepper.
- To make the tahini drizzle, mix the ingredients in a small bowl and whisk.