1 small head cauliflower (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
4 Tbsp. Becel® with Avocado Oil margarine , melted and divided
1 small red onion , chopped (about 1-1/2 cups/375 mL)
1 cup uncooked quinoa
2 Tbsp. chopped fresh mint
1/2 tsp. turmeric
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper flakes (optional)
1 large avocado , peeled and sliced
Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp. (20 mL) Becel® with Avocado Oil margarine and arrange on 2/3 of jelly-roll pan or rimmed baking sheet. Combine red onion and 2 tsp. (10 mL) margarine and arrange on remaining 1/3 of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender, about 25 minutes.
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 quinoa between 4 bowls. Evenly top each bowl with cauliflower, red onion and avocado.