NUTRITION

SERVINGS

INGREDIENTS

2 cups cauliflower florets

0.5 cup chickpeas

0.5 cup lupini beans

2 tbsp hemp hearts

4 tbsp nutritional yeast

0.25 cup light coconut milk

1 tsp avocado oil

1 tsp curry powder

0.5 tsp ground turmeric

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with avocado oil, sea salt, black pepper, and half of the curry powder until evenly coated.

• 3

  Spread the cauliflower on the baking sheet and roast for 20-25 minutes until the edges are tender and caramelized.

• 4

  While roasting, heat a non-stick skillet over medium heat and add the minced garlic and grated ginger, stirring for 1 minute.

• 5

  Stir in the chickpeas, lupini beans, the remaining curry powder, and turmeric, cooking for 2 minutes to toast the spices.

• 6

  Pour in the light coconut milk and stir in the nutritional yeast and hemp hearts until the sauce is thick and creamy.

• 7

  Add the roasted cauliflower to the skillet, tossing gently to combine all ingredients and heat through.

• 8

  Serve warm, garnished with fresh cilantro for a bright finish.