This roasted cauliflower over curried quinoa is a vegan delight! The fluffy quinoa pairs well with tender cauliflower, fresh greens, and bursts of sweetness from the raisons. Make it as spicy as you desire by increasing or eliminating the cayenne pepper. The curry powder can be adjusted to taste as well. Get the whole family eating their veggies with this one!
Roasted Cauliflower Over Curried Quinoa
Cauliflower takes center stage on a bed of spicy quinoa and greens with bursts of sweet raisons.
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 3 tablespoons melted coconut oil or extra virgin olive oil
- ¼ teaspoon cayenne pepper omit to lesson the spice
- pinch of Sea salt
- 1 medium yellow onion chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder of choice
- ½ teaspoon ground cardamom
- 1 can 14 ounces coconut milk
- ½ cup water
- 1 cup quinoa rinsed well in a fine mesh colander
- ⅓ cup raisins
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 4 cups greens arugula, chopped chard, spinach, tatsoi, bok choi, or lacinato kale
Instructions
- Preheat the oven to 425°F
- Toss the cauliflower florets with 2 tbsp coconut/olive oil, cayenne pepper and sea salt. Roast for 25 to 30 minutes, turning halfway, until the cauliflower is tender when poked with a fork and browning on the edges.
- In a large pot, warm 1 tbsp coconut/olive oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and greens. Divide the quinoa into bowls and top with roasted cauliflower.
