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  • May 10, 2018 2 min read


    • Roasted Cauliflower

    • 1 head cauliflower, cut into bite-sized pieces

    • 2 T melted coconut oil

    • 1/4 tsp cayenne pepper

    • Sea salt

    • Curried coconut quinoa with greens

    • 2 tsp coconut oil

    • 1 medium yellow onion

    • 1 tsp ground ginger

    • 1 tsp ground turmeric

    • 1/2 tsp curry powder of choice

    • 1/2 tsp ground cardamom

    • 1 can light coconut milk

    • 1/2 cup water

    • 1 cup quinoa, rinsed well

    • 1 tsp sea salt

    • 1 T apple cider vinegar

    • 4 cups baby arugula or chopped chard, spinach

    Cooking Directions:

    Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway until the cauliflower is tender and golden on the edges. Cook the quinoa: In a large pot with a lid, warm the coconut 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, and quinoa. 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 (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well). Divide the quinoa into bowls and top with roasted cauliflower. 


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