Jain Curry-Spiced Cauliflower Bowl Recipe

About this recipe

This vibrant and flavorful dish features roasted cauliflower seasoned with curry spices, paired with freekeh, cashews, and golden raisins. A creamy tahini-yogurt sauce ties everything together for a satisfying Jain-friendly dinner.

Ingredients

• 400 g Cauliflower
• 250 g Urban Platter White Tahini Paste
• 1 pack (500 g) Daily Good Raisin Golden | Kismish
• 200 g Livyor Raw Sunflower Seeds
• 1 ltr Bertolli Extra Virgin Olive Oil
• 50 g Sakthi Curry Powder
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g Tata Sampann Whole Spices Cumin Seed
• 1 kg Simply Staples Mineral Rich Sea Salt
• 500 G Kinwaaquinoa

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large bowl, combine 1 1/2 heads of cauliflower (cut into florets), 2 tablespoons Bertolli Extra Virgin Olive Oil, 2 teaspoons Sakthi Curry Powder, 1/4 teaspoon Tata Sampann Whole Spices Cumin Seed, and 3/4 teaspoon Simply Staples Mineral Rich Sea Salt. Toss until the cauliflower is evenly coated.
3. 3. Spread the cauliflower in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and golden brown.
4. 4. While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together 2 tablespoons Urban Platter White Tahini Paste, 1 1/2 tablespoons Dabur Hommade Lemon Juice (Bottle), 1 teaspoon Whole Farm Grocery Sugar (Packet), 1/4 teaspoon Jk Jeera Powder / Cumin Powder, and 1/4 teaspoon Simply Staples Mineral Rich Sea Salt. Add a small amount of water to achieve your desired consistency.
5. 5. Cook 1 1/2 cups Kinwaaquinoa according to package instructions, then divide it evenly among serving plates.
6. 6. Top the quinoa with roasted cauliflower, 1/3 cup Livyor Raw Sunflower Seeds, and 1/3 cup Daily Good Raisin Golden | Kismish.
7. 7. Drizzle the tahini sauce over the top and serve immediately.