Creamy Curry Cauliflower & Quiche Bowl

A hearty vegetable quiche makes the perfect topper for this trendy grain bowl.

  • Prep time: 5 min
  • Makes: 2 Bowls
  • Cook time: 20 min

Nutritional Information

PER SERVING

  • Calories 500
  • Fat 20 g
  • Saturated Fat 5 g
  • Cholesterol 200 mg
  • Carbohydrates 63 g
  • Fibre 6 g
  • Sugars 24 g
  • Protein 22 g
  • Sodium 510 mg
  • Glucides 600 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

Cauliflower:
2 cup / 500 ml
cauliflower florets
1 tbsp / 15 ml
olive oil
1/4 tsp / 1 ml
each garlic powder, ground cumin and ground coriander
Pinch
each salt and pepper
Curry Yogurt Sauce:
1/2 cup / 125 ml
plain Greek yogurt
1 tbsp / 15 ml
minced chives or green onion
2 tsp / 10 ml
each olive oil, lime juice and honey
1/4 tsp / 1 ml
mild curry powder
Pinch
salt
Bowl Assembly:
2 / 190 g
EGG Bakes! Garden Vegetable Quiche
1 1/2 cup / 375 ml
warm cooked couscous, quinoa or brown rice
1 cup / 250 ml
baby spinach
1/2 cup / 125 ml
shredded carrot
Cilantro leaves and toasted almonds (optional)

Directions

  1. Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic powder, cumin, coriander, salt and pepper. Roast for 20 minutes or until tender.
  2. Curry Yogurt Sauce: Blend yogurt with chives, olive oil, lime juice, honey, curry powder and salt.
  3. Bowl Assembly: Meanwhile, prepare Egg Bakes! Quiche according to package directions and cut into wedges.
  4. Spoon couscous into serving bowls. Divide warm quiches, roasted cauliflower, spinach and carrot between bowls. Drizzle with curry yogurt sauce to taste. Garnish with cilantro and almonds (if using).

Tips

  • Replace the Egg Bakes! Garden Vegetable Quiche with Egg Bakes! Spinach, Ricotta & Caramelized Onion flavour.
  • Add a dollop of mango chutney for added flavour.