Golden Turmeric Cauliflower And Quinoa Bowls - cooking recipe

Ingredients

1 medium head cauliflower, trimmed and cut into bite-size florettes, about 5 cups
1 small red onion, chopped
4 tablespoons becel with avocado oil margarine, melted and divided
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)

Preparation

1. Preheat oven to 425\u00b0 (220\u00b0C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
2. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
3. 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 between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.