Golden Turmeric Cauliflower and Quinoa Bowls

Prep time: 10 minutes Cook time: 25 minutes Serves: 4


  • 1 medium head cauliflower trimmed and cut into bite-size florettes, about 5 cups
  • 1 small red onion chopped
  • 4 tbsp 60 mL Becel with Avocado Oil margarine, melted and divided
  • 1 cup 250 mL uncooked quinoa
  • 2 tbsp 30 mL chopped fresh mint
  • 1/2 tsp 2 mL turmeric
  • 1/2 tsp 2 mL ground cumin
  • 1 large avocado peeled and sliced
  • 1/4 tsp 1 mL crushed red pepper flakes (optional)


  1. Preheat oven to 425° (220°C). Combine cauliflower and 4 tsp (20 mL) margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
  2. Combine red onion and 2 tsp (10 mL) margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
  3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL) margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.