Two cauliflower posts back to back? Yes indeed. These recipes are just TOO GOOD not to post with urgency. And we all know that cauliflower is the cool kid on the block these days. From cauliflower pizza crust to cauliflower rice, there are a lot of new ways to try cauliflower! This recipe is not incredibly unusual but it IS incredibly delicious: Sheet-Pan Roasted Cauliflower with Chickpeas & Raisins accompanied by All-Purpose Coconut Curry Sauce and Coconut Rice.
This Cauliflower recipe is:
>wonderfully flavorful with some Indian flair
>healthy, filling and easy to make!
How do I make it?
This meal starts with throwing the rice of your choice into a rice cooker or in a pot to cook. I add about one and a half tablespoons of coconut oil to the rice (I used Long Grain Brown Rice) to give it that oh-so-good coconut flavor. The coconut oil also helps the rice to have a perfect, slightly sticky consistency.
Next, I start on the sheet-pan of vegetables by simply chopping the cauliflower and red onion, and spreading them out on a baking sheet (I made this recipe the day before Easter this weekend so I decided that purple cauliflower might be festive and fun to use!). I then drizzle olive oil on the cauliflower and red onions, and sprinkle some curry powder and salt and pepper on them too. Then I let it roast for 10 minutes.
After those 10 minutes are up, I throw on a can of chickpeas and some raisins, and roast the vegetables for 10 more minutes. And then they are done!
Now for the show-stopper part of the meal…
The All-Purpose Coconut Curry Sauce! I LOVE this sauce because it is so versatile and it can be saved in a mason jar for a week or more in your refrigerator. This sauce takes less than 5 minutes to make, has only 6 ingredients, and it truly tastes incredible. You can add this sauce to stir-fries, buddha bowls, salads, or simply pour it over rice. I obviously love it poured over this cauliflower dish 🙂
Simply place all 6 ingredients (coconut milk, curry paste, ginger, garlic, brown sugar, and soy sauce) in a blender or food processor until smooth, and that’s it! As you all know, the Kitchenaid food processor is my food processor of choice that I couldn’t live without, and this is the Kitchenaid blender that I love (after trying 4 different kinds in the last few years!!).
This All-Purpose Coconut Curry Sauce is originally a recipe from Glueandglitter so I can’t take full credit for the sauce but it really adds some WOW to this meal!
As you can see, this Sheet-Pan Curried Cauliflower with Chickpeas & Raisins meal is actually incredibly easy to make. I love it when meals appear time-consuming (you know, like you slaved over the stove for hours) but it actually took less than 30 minutes to make? This is definitely one of those recipes.
To serve this yummy meal, I put some of the Coconut Rice in a bowl, add a serving of the roasted cauliflower, and then top with the homemade All-Purpose Coconut Curry Sauce…and WOW. This meal is a wonderfully healthy, vegan meal with tons of flavor and some Indian flair. And it takes less than 30 minutes to make!
I believe that the meals you make should pack in as much flavor and nutrition as possible. Of course there is always some wiggle room for dessert and maybe a glass of wine (or two! 🙂 ), but you and your family deserve to be nourished for the health of your bodies. Eating a clean, whole foods diet will make a difference in your energy and quality of life. And you don’t have to break the bank to do it!
All of my recipes are designed with nutrition, ease and FLAVOR in mind. If you would like to see more of my recipes, you can view ALL of my recipes here.
To get a new fresh, healthy, flavorful recipe sent to your inbox each week, AND my FREE “One Week of Dinners” meal plan with a printable grocery list, you can join my email list here.
If you try this Sheet-Pan Curried Cauliflower with Chickpeas & Raisins recipe, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
Sheet-Pan Roasted Cauliflower with Chickpeas and Raisins
This curried roasted cauliflower dish is delicious and very easy to make. It is served with coconut rice and topped with an incredible homemade coconut curry sauce. This meal takes less than 30 minutes to make and is packed full of flavor with a delightful Indian flair.
- 1 cup long grain brown rice you can choose any rice you prefer
- 2 cups water
- 1 1/2 T coconut oil
Sheet-Pan Roasted Cauliflower
- 1 head cauliflower chopped into small florets
- 1 small red onion sliced in thick chunks
- 2 T olive oil
- 1 t curry powder
- 1 t chili powder
- 1/2 t salt
- 1 15 oz can of chickpeas drained and rinsed
- 1/4 cup raisins
- 1 T olive oil
- 1/2 cup unsalted cashews optional
All-Purpose Coconut Curry Sauce (original recipe by Glueandglitter)
- 1 15.5 oz can coconut milk
- 1 T curry paste (I use green curry paste) adjust to your taste - the more paste the spicier it will be
- 1 inch piece of ginger or 1 1/2 t of ginger paste
- 2 cloves fresh garlic coarsely chopped (or 2 t garlic paste)
- 1/2 t brown sugar
- 1 1/2 t soy sauce may use gluten-free soy sauce
Cook your rice of choice according to package directions. Add coconut oil to the rice and water before cooking.
Preheat the oven to 400 degrees.
Toss the chopped cauliflower in a bowl with olive oil, curry powder, chili powder and salt. Spread the cauliflower out on a parchment or foil-lined baking sheet and let roast for 10-15 minutes.
Place the chickpeas, cashews, raisins and olive oil in a bowl and mix together. Add the chickpea mixture to the baking sheet with the cauliflower. Add the chopped red onion to the baking sheet as well, and roast for another 10 minutes. The cauliflower should be slightly browned when done and the red onions will be shiny and slightly translucent.
All-Purpose Coconut Curry Sauce
Put all ingredients in a blender or food processor. Puree until smooth.
Serve this dish in a bowl with the roasted cauliflower over coconut rice and topped with the all-purpose coconut curry sauce. It's amazing!!