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Curry Cauliflower
cauliflower curry5
Dorling Kindersley / Getty Images
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Growing up, curry was a staple in our home. In my book, it can be made anytime and enjoyed for lunch or dinner. I have vibrant memories of visiting my grandmother in Trinidad and devouring roti filled with curry chana (chickpeas), pumpkin, curry goat and my favorite pepper sauce. I love this dish because it's reminiscent of my family. It's a fiber-filled combination of cauliflower and chickpeas. Both curry and turmeric are loved for their antioxidant and anti-inflammatory capabilities. On the whole, curries are incredibly flavorful and can be customized to include any proteins and veggies that you like.


    • 1 tablespoon sunflower seed oil
    • 4 tablespoons curry powder
    • 1 tablespoon cumin
    • 1 teaspoon turmeric
    • 1/4 cup low-sodium vegetable broth
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped
    • 1 head cauliflower, chopped
    • 1 (15.5-ounce) can low-sodium chickpeas, rinsed
    • grains and greens of your choosing, for serving


1. Heat oil in a heavy bottomed pot or cast-iron skillet over medium-low heat.

2. Add curry, cumin and turmeric and cook, stirring often, taking care not to burn the curry.

3. Add broth, garlic and onion and cook for 5 minutes, until translucent.

4. Add cauliflower and cook for 10 minutes, adding additional broth as needed.

5. Add chickpeas and cook for an additional 5-7 minutes, covered. 

6. Serve with grain of your choice and a heaping pile of greens.

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