For the cauliflower
1 head cauliflower, cut into small florets
2 tablespoons extra-virgin olive oil or coconut oil
Pinch of salt
For the quinoa
1 tablespoon extra-virgin olive oil or coconut oil
1 medium yellow onion, chopped
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon salt
1 (14-ounce) can coconut milk
1/2 cup water
1 cup quinoa
1/3 cup raisins
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped cilantro
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
In a large bowl, combine the cauliflower florets, oil and a pinch of salt and toss to coat.
Transfer the cauliflower to the prepared baking sheet and roast for 15 minutes. Turn the cauliflower florets over and roast for 10 to 15 minutes longer, until the cauliflower becomes tender and begins to brown.
While the cauliflower is roasting, make the quinoa. In a large saucepan, heat the oil over medium heat.
Add the onion and cook, stirring, for about 5 minutes, until softened.
Stir in the ginger, curry powder, turmeric and salt and cook, stirring, for 30 seconds.
Add the coconut milk, water, quinoa and raisins and bring to a boil over medium-high heat.
Reduce the heat to low, cover and simmer for 15 minutes. Remove the pot from the heat, but keep it covered. Let stand for 5 minutes.
Stir the lime juice and roasted cauliflower into the quinoa and serve immediately, garnished with cilantro.
