Serves 2 | Makes about 1/2 cup chutney
Here, cauliflower is roasted with a medley of spices to create depth of flavor and warmth. It pairs especially well with the black beans, but you could swap in chickpeas or cannellini beans instead if you want to change things up.
Make the cauliflower: Preheat oven to 425 F. In medium bowl, toss cauliflower florets, oil, turmeric, cumin, coriander, paprika, chili powder, salt and pepper. Spread in single layer on baking sheet and roast for about 25 minutes, flipping halfway through.
Make the chutney: In blender, combine cilantro, water, lime juice, green chili, ginger, cumin, salt and pepper. Blend on high for about 1 minute, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
Make the bowls: Assemble 2 bowls with half of arugula, curried cauliflower, black beans, quinoa, avocado and green onion in each. Sprinkle with sesame seeds and garnish with lime wedges. Serve with chutney.
This recipe is part of the Bowled over collection.
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