Turmeric Coconut Roasted Cauliflower Bowl
Turmeric Coconut Roasted Cauliflower Bowl
Ingredients
- 1 pound cauliflower, cut into florets
- 2 tablespoons coconut oil, melted
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1 cup quinoa, cooked
- 2 cups baby spinach
- 1/4 cup toasted coconut flakes
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat the oven to 400°F.
🌡️ 400°F - 2
In a large bowl, combine the cauliflower florets, melted coconut oil, turmeric powder, ground cumin, ground coriander, salt, and black pepper. Toss to coat the cauliflower evenly.
⏱️ 5 min - 3
Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25 minutes, or until golden brown and tender.
⏱️ 25 min•🌡️ 400°F - 4
While the cauliflower is roasting, heat the coconut milk in a small saucepan over medium heat for about 5 minutes until warmed through.
- 5
Divide the cooked quinoa evenly among 4 bowls. Top with roasted cauliflower, baby spinach, and warm coconut milk.
- 6
Garnish each bowl with toasted coconut flakes, a squeeze of lime, and chopped cilantro.
Kitchen Tools
Nutrition Facts (per serving)
Turmeric Coconut Roasted Cauliflower Bowl
Ingredients
- 1 pound cauliflower, cut into florets
- 2 tablespoons coconut oil, melted
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1 cup quinoa, cooked
- 2 cups baby spinach
- 1/4 cup toasted coconut flakes
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
Instructions
- 1
Preheat the oven to 400°F.
🌡️ 400°F - 2
In a large bowl, combine the cauliflower florets, melted coconut oil, turmeric powder, ground cumin, ground coriander, salt, and black pepper. Toss to coat the cauliflower evenly.
⏱️ 5 min - 3
Spread the seasoned cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25 minutes, or until golden brown and tender.
⏱️ 25 min•🌡️ 400°F - 4
While the cauliflower is roasting, heat the coconut milk in a small saucepan over medium heat for about 5 minutes until warmed through.
- 5
Divide the cooked quinoa evenly among 4 bowls. Top with roasted cauliflower, baby spinach, and warm coconut milk.
- 6
Garnish each bowl with toasted coconut flakes, a squeeze of lime, and chopped cilantro.