Curry-Roasted Cauliflower Bowls

Preheat oven to 450°F. Heat 1 tsp vegetable oil in medium saucepan over medium heat. Add bell pepper, onion, and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 5 to 7 minutes. Add rice, ¾ cup water, and a pinch of salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook until grains are tender, 28 to 32 minutes.

Combine 2 tbsp vegetable oil, cauliflower, curry powder, and a pinch of salt on foil-lined baking sheet and toss to coat. Cook until cauliflower is golden brown, 25 to 30 minutes.

Spread romesco on bottom of each bowl and top with wild rice and curry-roasted cauliflower. Dollop with herb garlic cheese. Tuck in!