Cauliflower Rice Curry

This recipe is easy, delicious and packs a protein punch! For even more plant-based protein, serve over quinoa and enjoy! 


  • 1 yellow onion
  • 2 tablespoons olive oil
  • 1 head of cauliflower
  • 1 can of chickpeas
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 3 tablespoons tomato paste
  • 1 tablespoon fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • dash of cayenne
  • 1 ½ cup frozen baby peas
  • 2 cups fresh baby spinach
  • 1 cup grape tomatoes
  • Cilantro to garnish


  1. Dice the onion. Gently heat 2 tablespoons of olive oil in a deep sauté pan.
  2. Roughly chop the onion into florets. Place ¼ of cauliflower at a time in the food processor to “rice.” Pulse gently and try to keep some larger rice pieces.  Add cauliflower and rinsed chickpeas to the pan with the onion and stir. Sauté for 3-5 minutes
  3. Add vegetable broth, coconut milk, tomato paste, to pan and stir. Grate ginger and add to pan along with curry powder, turmeric, cumin, salt and dash of cayenne.
  4. Chop the grape tomatoes in half and add to mixture. Cook on medium low heat for 20 minutes
  5. Add peas and spinach to mixture. Stir and continue to cook on low heat for 5 minutes.
  6. Garnish with chopped cilantro.