Curried Coconut Quinoa and Greens with Roasted Cauliflower

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons melted coconut oil or olive oil, the cayenne pepper and a pinch of sea salt. Spread on a baking sheet and roast 20 to 25 minutes, until browned and tender.

2. While the cauliflower roasts, heat 2 teaspoons melted coconut oil or olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 5 minutes, until softened.

3. Stir in the ground ginger, turmeric, curry powder if using, and cardamom. Cook 1 minute, until fragrant.

4. Add the rinsed quinoa, coconut milk, water, raisins and 1 teaspoon sea salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes.

5. Remove the pan from the heat and let stand, covered, 5 minutes. Fluff the quinoa with a fork and stir in the cider vinegar.

6. Fold the baby arugula or chopped chard, spinach or kale into the hot quinoa and let it wilt for 1 to 2 minutes.

7. Spoon the quinoa and greens into bowls, top with the roasted cauliflower, and garnish with the green onions and red pepper flakes if desired.