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
* 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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