Golden Turmeric Cauliflower and Quinoa Bowls

Try this simple recipe and see just how easy it is to incorporate avocados into your diet.

• Ready In: 35 mins
• Serves: 4

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)

Directions

1. 1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
2. 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. 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.