Curried Coconut Quinoa and Greens with Roasted Cauliflower
Total Time
40 minutes
Prep Time
10 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(114)
Ingredients
4 servings
- 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 apple 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
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Preparation
Chef’s notes
Loosely inspired by the sweet potato wrap at The Mixx in Kansas City, which also inspired this quick roasted Brussels sprouts dish. If you like curried cauliflower with coconut, try this soup.
I'm pretty sure chopped spinach or chard would work great in this recipe. If you'd like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad.
For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it’s worth, though, I find this dish to be very filling as is.