Quinoa Bowls With Golden Turmeric Cauliflower
Ingredients1 small head cauliflower, trimmed and cut into bite-size florets, about 5 cups (about 1 lb/450 g)
4 tablespoons becel with avocado oil margarine, melted and divided
1 small red onion, chopped
1 cup uncooked quinoa
2 tablespoons chopped of fresh mint
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground cumin
1 large avocado, peeled and sliced
1⁄4 teaspoon crushed red pepper flakes (optional)
Directions1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of a rimmed baking sheet. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of baking sheet. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and stir in mint. Combine remaining margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide quinoa between 4 bowls. Top each evenly with cauliflower, red onion and avocado.
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