Curried Coconut Quinoa And Greens With Roasted Cauliflower
This recipe combines roasted cauliflower with fragrant quinoa for a hearty and nutritious dish that is as satisfying as it is flavorful. The cauliflower is seasoned with a blend of spices and roasted to golden perfection, while the quinoa is cooked with onions, ginger, and turmeric for an aromatic base. Topped with the roasted cauliflower and optional garnishes, this dish is sure to delight your taste buds with every bite.
— Constant Cookbook
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 2 tablespoons melted coconut oil or olive oil
- ¼ teaspoon cayenne pepper
- Sea salt
- 2 teaspoons melted coconut oil or olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon curry powder of choice (optional)
- ½ teaspoon ground cardamom
- 1 can (14 ounces) light coconut milk
- ½ cup water
- 1 cup quinoa, rinsed well in a fine mesh colander
- ⅓ cup raisins
- 1 teaspoon sea salt
- 1 tablespoon cider vinegar
- 4 cups baby arugula or chopped chard, spinach, maybe even kale*
- Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
Instructions
- Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. 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.
- 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, 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 (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. Garnish with green onions and red pepper flakes if you’d like.
Cook Time
30M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 355 calories
- Sugar Content: 5.6 g
- Sodium Content: 778.8 mg
- Fat Content: 17.9 g
- Saturated Fat Content: 13.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 41.1 g
- Fiber Content: 7.5 g
- Protein Content: 11.4 g
- Cholesterol Content: 0 mg
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