Recipe by Silk®
"Caulflower florets are tossed in a fragrant spice mixture, baked until tender, and served atop bowls of quinoa with peas in a creamy coconut milk sauce."
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coconut oil, melted
garam masala or curry powder
1 large head
cauliflower, separated into florets
Silk® Unsweetened Coconutmilk
1 1/2 teaspoons
fresh or frozen peas
Toasted coconut flakes, for garnish
The Coconut oil really adds to the flavour of the dish. Served if on rice and everybody envoyed if.
Loved it! I don't like peas in my recipe, but this worked very well with the peas!
Tasted fantastic, and the coconut flakes brought all the flavors together.
With all the spices involved I was surprised I was not impressed. It won't be staying in my recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Quinoa Veggie Bowl
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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