Turmeric Roasted cauliflower Buddha bowl

This is a quick meal to put together. Very cheap and once again a great way to use any leftover veggies you may have.

Turmeric roasted cauliflower Buddha bowl

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 cups of cauliflower
  • 2 cups of cooked white rice
  • 1.5 cup of edamame beans
  • 1 avocado
  • 1 sweet potato (cooked)
  • 2 cups kale
  • 1 can of coconut milk
  • 1 tablespoon of oil (optional)
  • 3 teaspoons of turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin seeds (I also use more on the sweet potato)
  • chili for garnish (optional)
  • 1/1 teaspoon curry powder
  • green onion or coriander for garnish (optional)


  1. Preheat the oven to 160 degrees Celsius. Prepare the cauliflower: break into florets and place in a large bowl. Add 1 tablespoon of oil (optional), 2 teaspoons of turmeric, the cumin and the coriander. Mix well* Place on a tray and put in the oven for about 15 minutes or until it is golden and roasted.
  2. If you need to cook other veggies, do so. I steam the sweet potato, the edamame beans, cut the avocado and cook the kale in a bit of oil. cook or reheat the rice.
  3. Prepare your coconut curry sauce : Place the content of the can of coconut milk in a saucepan. Add the remaining 1 teaspoon of turmeric and 1/2 teaspoon of curry powder. Taste and adjust.
  4. Remove the cauliflower from the oven and have all your warm ingredients ready. Dress in a bowl with 1/4 of each of the ingredients and garnish with chili and spring onion. Serve with the coconut curry sauce.
  5. Enjoy

*If you use your hands be careful as the turmeric can stain your nails – use gloves or utensils

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