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Curried Cauliflower with Chickpeas and Olives

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Winter is perfect for warming flavors.  I absolutely crave this vegan curry!  It is truly delicious.  Not only is this a modern twist on comfort food, but it is so good for your barre-bod too!  This recipe is full of plant proteins, good carbs, vitamins and minerals – talk about eating your colors!

Curried Cauliflower with Chickpeas and Olives (serves 4-6)


  • 1 large onion
  • 6 cloves garlic, divided
  • 1 teaspoon fresh ginger
  • 2 Tablespoons vegetable oil
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 pinch red pepper flakes
  • 1 can (28 oz.) peeled plum tomatoes
  • 1 can (15.5 oz.) garbanzo beans, drained and rinsed
  • ½ Cup green olives, pitted and sliced
  • ½ Cup water
  • 4 teaspoon extra virgin olive oil, divided
  • 1 head cauliflower
  • 2 teaspoon ground curry
  • ½ lemon, juiced
  • ½ Cup fresh cilantro, chopped


  1. Preheat oven to 450*F.
  2. Dice the onion and mince 4 cloves garlic and all ginger (reserve 2 cloves garlic for later).
  3. Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).
  4. Saute for 2 minutes then lower heat. Stir occasionally until mixture is soft, translucent and fragrant (3-4 minutes).
  5. Add coriander, cumin, and red pepper flakes. Cook over low heat for 5 minutes; stir occasionally.
  6. Add tomatoes, garbanzo beans, olives, and water. Break up tomatoes with wooden spoon.  Simmer for 25 minutes; stir occasionally.
  7. Line baking sheet with tin foil. Drizzle with 2 teaspoons extra virgin olive oil (reserve 2 teaspoons oil for later).
  8. Slice cauliflower into 6 “steaks” and place on baking sheet.
  9. Form a paste by crushing together curry, remaining 2 cloves garlic, ½ teaspoon salt, and 2 teaspoons extra virgin olive oil in a mortar & pestle, or the like.
  10. Rub curry paste on all sides of cauliflower steaks.
  11. Roast at 450*F for 20 minutes. Remove when fork tender and browned. 5-curried-cauliflower-prep
  12. Remove tomato mixture from heat. Add lemon juice; stir well.
  13. Assemble plates with tomato mixture and cauliflower. Garnish with fresh cilantro.
  14. Enjoy.

Serve this flavorful curry with brown rice or naan bread for a heartier meal.

Pure Barre Blog Headshot Megan TwiningMegan Twining is a teacher at Pure Barre Crofton. As a graduate of The Culinary Institute of America, she has professionally cooked in restaurants, hotels, at the US Embassies in France, Lithuania, and Russia, and as a food stylist for the celebrity chefs of FOOD NETWORK.  Follow the Pure Barre Crofton Foodie on Instagram: @megan.twining

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