Kitchen Supplies:

  • Colander
  • Sieve
  • Small pot
  • Medium pot

Recipe by: Jamie Lee Mock,
Serves: Serves 2
Prep Time: Quick & Easy


¼ cauliflower, romanesco

1 pepper, red bell

1 clove garlic

150g nigari firm tofu

1 lime

¼ cup herb, cilantro

¾ cup white arborio rice

1½ cups water

To taste salt & pepper

1 tbsp. biodynamic extra virgin olive oil

1 tbsp. curried spice mix (curry powder, cumin, coriander, cinnamon)

2 tbsp. nutritional yeast

3/4 cup thai coconut mix (coconut milk, tamari, coconut sugar)

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Prepare the Ingredients

  • Rinse the cauliflower and chop it into florets.
  • Rinse and dice the bell pepper.
  • Rinse and drain the chickpeas in a colander in the sink.
  • Mince the garlic. Cut the tofu into ½-inch cubes.
  • Cut the lime into wedges.
  • Rinse and roughly chop the cilantro.

Make the Rice

  • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt. Bring to boil.
  • Once boiling, reduce heat to simmer and cook, covered, until the rice is tender and water is absorbed, about 10-15 minutes.

Cook the Veggies

  • In the meantime, heat 1 tbsp. olive oil in a medium pot over medium-high heat.
  • Add the garlic and cook until tender and fragrant, 2-3 minutes.
  • Stir in the cauliflower, bell pepper, tofu, chickpeas, Curried Spice Mix, nutritional yeast, and salt and pepper to taste. Cook for another 2 minutes.
  • Pour in the Thai Coconut Mix and let the mixture simmer until the veggies are tender-crisp and the liquid has reduced a bit, about 8-10 minutes. Stir the mixture occasionally. Thin with water if desired.

Bring It All Together

  • Evenly divide the rice between two bowls or plates.
  • Top with the Cauliflower Curry and garnish with cilantro and fresh wedges of lime to serve!