Ingredients
1headcauliflower,cut into bite-sized florets
2tbspmelted coconut oil,or olive oil
¼tspcayenne pepper
sea salt
2tspmelted coconut oil,or olive oil
1medium yellow onion,chopped
1tspground ginger
1tspground turmeric
½tspcurry powder of choice,optional
½tspground cardamom
14ozlight coconut milk,(1 can)
½cupwater
1cupquinoa,rinsed well in a fine mesh colander
⅓cupraisins
1tspsea salt
1tbspapple cider vinegar
4cupsbaby arugula,or chopped chard, spinach, maybe even kale
red pepper flakes,a sprinkle
Preparation
Preheat oven to 425 degrees F. Toss the cauliflower florets 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.
In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook for about 5 minutes until it is turning translucent, stirring often.
Add the ginger, turmeric, curry powder and cardamom and stir for about 30 seconds until fragrant. 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 the heat and let it rest, covered, 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. Garnish with green onions and red pepper flakes if desired.
