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.