High Protein Curried Cauliflower

Satisfy your cravings for a hearty, nutritious meal with this High Protein Curried Cauliflower recipe—an irresistible plant-based dish packed with bold flavors and wholesome ingredients. Roasted cauliflower florets, protein-rich tofu, and tender chickpeas come together in a creamy, spiced coconut milk curry infused with aromatic cumin, turmeric, and curry powder. Fresh spinach adds a vibrant touch, while a squeeze of lime and a sprinkle of cilantro bring a refreshing finish. Perfect for meal prep or a weeknight dinner, this one-pan recipe is not only vegan and gluten-free but also packed with protein and fiber to keep you energized. Serve it over fluffy rice or quinoa for a complete and satisfying meal that’s bursting with flavor.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 400 grams extra firm tofu
• 400 grams chickpeas, cooked
• 400 ml coconut milk
• 1 large yellow onion
• 3 garlic cloves
• 1 tablespoon ginger, fresh
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 100 grams spinach, fresh
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, fresh
• 1 lime

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Break the cauliflower into bite-sized florets and rinse them under cold water.

Step 3

Drain the tofu and press it to remove excess water. Cut into bite-sized cubes.

Step 4

On a baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper. Roast for 20 minutes until they are golden brown.

Step 5

While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add cumin seeds to the skillet and toast until they start to pop, then add chopped onion and sauté until translucent, about 5 minutes.

Step 7

Grate or finely chop the ginger and garlic, and add them to the skillet, cooking for an additional minute until fragrant.

Step 8

Stir in curry powder and turmeric, cooking for another 30 seconds to bloom the spices.

Step 9

Pour in the coconut milk, then gently add tofu cubes and cooked chickpeas to the skillet. Stir to coat with the sauce.

Step 10

Simmer the mixture for about 10 minutes, allowing flavors to meld.

Step 11

Add the roasted cauliflower and fresh spinach, folding gently into the curry to combine. Cook until the spinach has wilted, about 3 minutes.

Step 12

Adjust seasoning with more salt and pepper if necessary.

Step 13

Squeeze the juice of one lime over the curry for a fresh burst of flavor.

Step 14

Garnish with fresh cilantro before serving.

Step 15

Serve hot over rice or your choice of grain for a complete meal.

Nutrition Facts

Serving size	2041.5 grams (2041.5g)

Amount per serving	% Daily Value*
Calories	1896

Total Fat 76.90g	99%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 7555mg	328%
Total Carbohydrate 208.90g	76%
Dietary Fiber 56.90g	203%
Total Sugars 66.90g
Protein 114.20g	228%

Vitamin D 0IU	0%
Calcium 3241mg	249%
Iron 38mg	212%
Potassium 4872mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 23.0%

Carbs: 42.1%