Quinoa Cauliflower Bowl with Almond Sriracha Sauce

• Vegan
• Gluten free

• Produce

  • 1/2 head Cauliflower or 1 small cauliflower, large
  • 1/4 tsp Garlic powder
  • 1/4 tsp Ginger, powder
  • 2 tsp Ginger
  • 4 Of collard greens, large leaves
  • 1 generous pinch Salt and garlic powder

• Canned Goods

  • 3 tbsp Coconut milk

• Condiments

  • 3 tbsp Almond butter
  • 2 tsp Maple syrup
  • 2 1/2 tsp Sriracha

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Salt
  • 1 generous pinch Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tsp Olive oil, Extra Virgin
  • 2 tsp Sesame oil
  • 1 1/2 tsp Vegetable oil

• Liquids

  • 1 1/8 cup Water

Found on veganyackattack.com

Description

Directions

• Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
• In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.
• While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
• Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
• Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.