Creamy Curry Cauliflower & Quiche Bowl

Ingredients

Cauliflower:

2 cup / 500 ml

cauliflower florets

1 tbsp / 15 ml

olive oil

1/4 tsp / 1 ml

each garlic powder, ground cumin and ground coriander

Pinch

each salt and pepper

Curry Yogurt Sauce:

1/2 cup / 125 ml

plain Greek yogurt

1 tbsp / 15 ml

minced chives or green onion

2 tsp / 10 ml

each olive oil, lime juice and honey

1/4 tsp / 1 ml

mild curry powder

Pinch

salt

Bowl Assembly:

2 / 190 g

EGG Bakes! Garden Vegetable Quiche

1 1/2 cup / 375 ml

warm cooked couscous, quinoa or brown rice

1 cup / 250 ml

baby spinach

1/2 cup / 125 ml

shredded carrot

Cilantro leaves and toasted almonds (optional)

Directions

1. Cauliflower: Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, garlic powder, cumin, coriander, salt and pepper. Roast for 20 minutes or until tender.

2. Curry Yogurt Sauce: Blend yogurt with chives, olive oil, lime juice, honey, curry powder and salt.

3. Bowl Assembly: Meanwhile, prepare Egg Bakes! Quiche according to package directions and cut into wedges.

4. Spoon couscous into serving bowls. Divide warm quiches, roasted cauliflower, spinach and carrot between bowls. Drizzle with curry yogurt sauce to taste. Garnish with cilantro and almonds (if using).

Tips

1. Replace the Egg Bakes! Garden Vegetable Quiche with Egg Bakes! Spinach, Ricotta & Caramelized Onion flavour.

2. Add a dollop of mango chutney for added flavour.