Golden Turmeric Cauliflower And Quinoa Bowls
- 1 medium head cauliflower, trimmed and cut into bite-size florettes, about 5 cups
- 1 small red onion, chopped
- 4 tablespoons becel with avocado oil margarine, melted and divided
- 1 cup uncooked quinoa
- 2 tablespoons chopped of fresh mint
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 large avocado, peeled and sliced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1. Preheat oven to 425u0b0 (220u0b0C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
- 2. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
- 3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.
head cauliflower, red onion, avocado oil margarine, quinoa, mint, turmeric, ground cumin, avocado, red pepper
Taken from www.food.com/recipe/golden-turmeric-cauliflower-and-quinoa-bowls-533656 (may not work)