- Cauliflower:
- 2 tablespoons coconut oil, melted
- 1 tablespoon garam masala or curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 large head cauliflower, separated into florets
- Quinoa:
- 1 tablespoon coconut oil
- 1 clove garlic
- 1/2 cup chopped onion
- 1 cup quinoa
- 2 cups Silk® Unsweetened Coconutmilk
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen peas
- Toasted coconut flakes, for garnish
- Preheat oven to 450 degrees F.
- Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
- Arrange on a baking sheet and bake until tender, about 35 minutes.
- Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
- Add garlic and onion and saute for 5 minutes, until transparent.
- Add quinoa and cook for another 5 minutes, stirring often.
- Add Silk, curry powder and salt, bringing mixture to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes.
- Remove from heat and stir in peas.
- Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.
05/06/2018
recipepes.com
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