Past Recipes
Curried Cauliflower and Quinoa Bowls

Curried Cauliflower and Quinoa Bowls with Coconut-Braised Kale and Chickpeas

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We can never get enough of the slightly sweet flavor of roasted cauliflower, so we’re seasoning it with garam masala for a sweet-and-spicy combination. It’s tossed with crunchy almonds and lime and served over cilantro-laced quinoa. Kale and chickpeas simmered in creamy coconut milk add a saucy component to the dish, which is aromatic and totally irresistible. 

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 730
  • Protein 22g
  • Total Carb 85g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • garlic
    • 2 cloves
    • garlic
  • 5.5-ounce can coconut milk
    • 1
    • 5.5-ounce can coconut milk
  • cauliflower florets
    • 10 ounces
    • cauliflower florets
  • shallot
    • 1
    • shallot
  • garam masala
    • 1 teaspoon
    • garam masala
  • chickpeas
    • 1/2 cup
    • chickpeas
  • sliced almonds
    • 3 tablespoons
    • sliced almonds
  • limes
    • 2
    • limes
  • dinosaur kale
    • 12 ounces
    • dinosaur kale
  • cilantro
    • 1/4 ounce
    • cilantro

What You’ll Need

  • black pepper
  • kosher salt
  • canola oil
  • 6" small pot with lid
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1⅓ cups water, and ½ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Cut cauliflower to ½-inch florets, if needed. Trim and discard long kale stems, then thinly slice leaves crosswise. Roughly chop cilantro leaves, discarding stems. Halve 1 lime; cut remaining lime into wedges for serving. Peel shallot, halve, and thinly slice. Mince garlic. Rinse chickpeas.

  3. Roast cauliflower

    Roast cauliflower

    In a large bowl, whisk together garam masala, 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Add cauliflower and toss to coat, then place on a baking sheet, arranging in a single layer. Roast until slightly browned, 10-12 minutes. Then, remove cauliflower from oven, sprinkle over almonds, and continue roasting until almonds are toasted, 2-3 minutes more. Remove from oven and squeeze over juice of 1 lime.

  4. Braise kale and chickpeas

    Braise kale and chickpeas

    While cauliflower roasts, heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add shallot and garlic and sauté, stirring, until soft and fragrant, about 3 minutes. Add kale and chickpeas and sauté until kale is wilted, about 3 minutes. Season with ½ teaspoon salt and pepper. Add coconut milk, increase heat to medium high, and simmer until liquid is slightly reduced, 3-4 minutes.

  5. Finish quinoa

    Finish quinoa

    Once quinoa has finished cooking, stir in half of cilantro to combine. Cover again to keep warm until ready to serve.

  6. Plate cauliflower bowls

    Plate cauliflower bowls

    Divide cilantro quinoa between serving bowls. Top with curried cauliflower and coconut-braised kale and chickpeas. Garnish with remaining cilantro, and serve with lime wedges for squeezing over. Dig in!

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