Curried Cauliflower and Cashew Grain Bowl

1 head cauliflower, cut into florets

4 tablespoons coconut oil, divided

4 tablespoons Curry Seasoning

1 cup brown rice, cooked

2 limes, 1 juiced, 1 cut into wedges

1 jalapeño, thinly sliced

1 inch fresh ginger, grated

1 clove garlic, minced

1 -15oz can chickpeas, rinsed, drained, patted dry

1- 13.5 oz can of coconut milk

10 oz. baby spinach

4 radishes, thinly sliced

4 scallions, thinly sliced

1 cup cashews

salt and pepper to taste

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1. Preheat 375ºF. Line a rimmed baking sheet with parchment paper.

2. Toss the cauliflower with 2 tablespoons coconut oil, 1 tablespoon of Curry and salt and pepper to taste on the prepared pan. Roast for 20 minutes, tossing half way through.

3. In a small bowl combine 1/2 of the lime juice with the sliced jalapeño pepper. Season with salt and pepper. Set aside

4. Heat a large skillet over medium heat. Add 1 tablespoon of coconut oil. When oil is hot add the ginger and garlic and cook until fragrant, about 30 seconds. Stir in the chickpeas, coconut milk and the remaining 3 tablespoons of Curry. Cook for about 10 minutes, stirring frequently until brown and fragrant. Remove from heat and stir in remaining lime juice. Transfer to a bowl, set aside.

6. In the same skillet, add the remaining tablespoon of coconut oil. Stir in the spinach and season with salt and pepper. Sauté until slightly wilted, about 1- 2 minutes. Remove from heat.

7. To assemble divide the rice, cauliflower, chickpeas, and spinach in 4 bowls. Top with jalapeños, radishes, scallions, cashews, and lime wedges. Serve warm.

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