This delicious bowl of curry spiced cauliflower with chickpeas, spinach & red quinoa is a perfect make-ahead dish for a simple dinner and makes incredible lunch leftovers that will make your co-workers jealous. You can serve and eat right away while warm and is also just as great served at room temperature. This recipe inspiration comes from one of our favorite food bloggers, Anna Watson Carl, at The Yellow Table and likely that you’ll want to make again and again.  

[ingredients title=”What you’ll need”]

  • ⅓ cup + 1 tablespoon extra-virgin olive oil, divided
  • ¼ cup + 2 tablespoons red wine vinegar, divided  
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 3 teaspoons curry powder (or more to taste)
  • 1 medium head cauliflower, cut into florets (tough stems discarded)
  • 1 small red onion, thinly sliced into half moons
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • Sea salt and freshly ground pepper, to taste
  • 1 cup red quinoa
  • ½ cup golden raisins
  • 1 (5 ounce) container baby spinach


[directions title=”Prep + Cook”]

  1. Preheat the oven to 425 degrees. Cover two baking sheets with aluminum foil.  
  2. In a large bowl, whisk together the ⅓ cup olive oil, ¼ cup red wine vinegar, cumin, coriander, and curry powder until combined. Add the cauliflower, red onions, and chickpeas and stir gently to combine.
  3. Spread the mixture evenly on the prepared baking sheets; season generously with salt and pepper. (Set the bowl aside and don’t wash it – you will use it later!) Bake for 25 minutes or until the cauliflower is tender and lightly browned.
  4. Meanwhile, rinse the quinoa under cold water in a fine-meshed strainer (unless you have “pre-washed quinoa”). Add to a medium saucepan, along with 2 cups of water and a pinch of salt. Bring to a boil; reduce the heat and turn to low. Simmer for 15 minutes. Cover and let sit for 5 minutes. Fluff with a fork and let cool. (Spread the cooked quinoa on a baking sheet to expedite the cooling process if you’d like.)
  5. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the spinach and cook, stirring constantly until barely wilted, about 3-4 minutes. Season with salt and pepper to taste.
  6. In the same large bowl, stir together the roasted cauliflower mixture, quinoa, wilted spinach, golden raisins, and remaining 2 tablespoons red wine vinegar. Season to taste with salt and pepper. Serve and ENJOY!


 *Tip ~Your leftovers will be perfect for lunch and they will keep in the refrigerator for up to 3 days and can also be eaten at room temp. 


Serves 4

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Author:  Jennifer Kuhar