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Curry-Roasted Cauliflower Bowls with Cashew Cheese & Romesco Sauce
2 Serving Dinner

Curry-Roasted Cauliflower Bowls

with Cashew Cheese & Romesco Sauce

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
380
FAT
15g
CARBOHYDRATES
68g
PROTEIN
16g

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INGREDIENTS

  1. 1 red bell pepper, trimmed and thinly sliced
  2. 1 yellow onion, peeled and thinly sliced
  3. 1/2 cup wild rice
  4. 1 cauliflower head, trimmed and cut into florets
  5. 1 tsp curry powder
  6. 1/4 cup romesco sauce
  7. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  8. 2 tbsp + 1 tsp vegetable oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition.
Allergens: tree nut (almond, cashew)
Tools: Foil-lined baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
40 min
CALORIES
380
FAT
15g
CARBOHYDRATES
68g
PROTEIN
16g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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.

2
Cook the cauliflower

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.

3
Serve

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

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