Roasted Curried Cauliflower & Squash

Ingredients:

• 5 cups cauliflower florets, bite sized

• 2.5 cups peeled and cubed winter squash or yams

• 1 large onion, diced

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• . cup coconut oil, melted

• 6 TBSP red wine vinegar

• 2.5 tsp curry powder

• 2.5 tsp paprika

• 1 tsp turmeric

• . TBSP sea salt

• . cup chopped fresh cilantro

Directions:

1. Preheat oven to 450 degrees Fahrenheit. Toss cauliflower florets, onions, squash or yams, in a large bowl.

2. Stir coriander seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Grind in the spice grinder. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables, toss to coat.

3. Spread vegetables in a single layer on a sheet pan.

4. Roast vegetables until tender, stirring occasionally, about 35 minutes. After the first 25 minutes, give the vegetables a stir.

5. Serve vegetables over brown rice or millet. Sprinkle with fresh cilantro. Serve warm or room temperature.

Servings: 5