This braised curry cauliflower with roasted chickpeas is easy to prepare and packed with flavor. The dish features tender cauliflower braised in veggie broth with a blend of spices, including curry powder and garlic, complemented by perfectly roasted chickpeas. Serve it atop a creamy coconut sauce for a delicious vegan meal.
1: Preheat an oven to 350°F.
2: Sear cauliflower on both sides in a medium-high cast iron pan with olive oil until marked.
3: Remove cauliflower, add onion and carrot with a pinch of salt, and stir in.
4: Add another 1 to 2 tablespoons of olive oil and curry powder, stir for 2 minutes.
5: Add garlic and jalapeño, stir for another 30 seconds.
6: Pour in veggie broth, bring to a simmer, add another pinch of salt, then add cauliflower quarters.
7: Braise in the oven for 45 minutes.
8: Add chickpeas to a parchment-lined tray with olive oil and salt, mix, and roast in the oven for 15 minutes.
9: Remove chickpeas, shake, and roast another 15 minutes.
10: Remove chickpeas, toss in a bowl with cumin, paprika, and mushroom seasoning.
11: After 45 minutes, flip cauliflower and braise for an additional 20 minutes.
12: Turn on the broiler for the last 3 minutes.
13: Remove cauliflower and keep warm in a separate pan in the oven.
14: Pour braising liquid into a blender with coconut milk, lime juice, and almonds, blitz until creamy.
15: Serve cauliflower atop curry sauce with chickpeas and spring onion. Enjoy!
