Roasted Cauliflower Curry Bowl

• Serves: 4 servings
• Prep time: 45 minutes

Ingredients

• 1 large head of cauliflower, cut into bite sized florets
• 1 tablespoon olive oil
• 1 cup tomato puree
• 1 cup Ajoyo Original Almondmilk
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• fresh cilantro for garnish, chopped
• salt & pepper to taste

Directions

1. Preheat oven to 425. Toss cauliflower with olive oil, salt, pepper, and spread on a baking sheet. Roast for 25 minutes, until cauliflower is soft and golden brown.
2. In a sauce pan, over medium heat, add all the dry spices and stir, allowing them to toast for 1-2 minutes.
3. After the spices are toasted, whisk in tomato puree, water, and Ajoyo Original Almondmilk.
4. Bring sauce to a simmer, allowing it to thicken for 5-10 minutes.
5. Ladle sauce into bowls, top with a portion of the roasted cauliflower, and sprinkle with fresh cilantro.