Quinoa Bowls with Golden Turmeric Cauliflower

  • Cooking time25
  • Prep time10
  • Servings4
recipe image Quinoa Bowls with Golden Turmeric Cauliflower

Ingredients

  • 1 small head (about 1 lb./450 g), trimmed and cut into bite size florettes, about 5 cups
  • 4 Tbsp. , melted and divided
  • 1 small , chopped (about 1-1/2 cups/375 mL)
  • 1 cup uncooked
  • 2 Tbsp. chopped
  • 0.5 tsp.
  • 0.5 tsp.
  • 0.25 tsp. (optional)
  • 1 large , peeled and sliced

  • Calories400
  • Total Fat23 g
  • Saturated Fat3.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat5 g
  • Monounsaturated Fat13 g
  • Cholesterol0 mg
  • Sodium150 mg
  • Total Carbs42 g
  • Dietary Fiber8 g
  • Sugars5 g
  • Protein10 g
  • Vitamin D480 %
  • Calcium6 %
  • Iron15 %
  • Potassium1013 mg
  • Omega-31 g
  • Omega-64.5 g
  • Vitamin C120 %
  • Vitamin A15 %

Instructions

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.