Roasted Cauliflower Curry Bowl

  • Serves: 4 servings
  • Prep time: 45 minutes


  • 1 large head of cauliflower, cut into bite sized florets
  • 1 tablespoon olive oil
  • 1 cup tomato puree
  • 1 cup Ajoyo Original Almondmilk
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • fresh cilantro for garnish, chopped
  • salt & pepper to taste


  1. Preheat oven to 425. Toss cauliflower with olive oil, salt, pepper, and spread on a baking sheet. Roast for 25 minutes, until cauliflower is soft and golden brown.
  2. In a sauce pan, over medium heat, add all the dry spices and stir, allowing them to toast for 1-2 minutes.
  3. After the spices are toasted, whisk in tomato puree, water, and Ajoyo Original Almondmilk.
  4. Bring sauce to a simmer, allowing it to thicken for 5-10 minutes.
  5. Ladle sauce into bowls, top with a portion of the roasted cauliflower, and sprinkle with fresh cilantro.