Ingredients

• Cauliflower:
• 2 tablespoons coconut oil, melted
• 1 tablespoon garam masala or curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 large head cauliflower, separated into florets
• Quinoa:
• 1 tablespoon coconut oil
• 1 clove garlic
• 1/2 cup chopped onion
• 1 cup quinoa
• 2 cups Silk® Unsweetened Coconutmilk
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen peas
• Toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 450 degrees F.
2. Whisk together melted coconut oil, garam masala, cumin and salt in a large bowl. Add cauliflower and toss until well coated.
3. Arrange on a baking sheet and bake until tender, about 35 minutes.
4. Meanwhile, melt 1 Tbsp coconut oil in a medium saucepan over medium heat.
5. Add garlic and onion and saute for 5 minutes, until transparent.
6. Add quinoa and cook for another 5 minutes, stirring often.
7. Add Silk, curry powder and salt, bringing mixture to a boil.
8. Reduce heat to a simmer, cover and cook for 20 minutes.
9. Remove from heat and stir in peas.
10. Spoon into bowls and top with roasted cauliflower and toasted coconut, if desired.