Ingredients

Cauliflower:

2 cup / 500 mL cauliflower florets

cauliflower florets

1 tbsp / 15 mL olive oil

olive oil

1/4 tsp / 1 mL each garlic powder, ground cumin and ground coriander

each garlic powder, ground cumin and ground coriander

Pinch each salt and pepper

each salt and pepper

Curry Yogurt Sauce:

1/2 cup / 125 mL plain Greek yogurt

plain Greek yogurt

1 tbsp / 15 mL minced chives or green onion

minced chives or green onion

2 tsp / 10 mL each olive oil, lime juice and honey

each olive oil, lime juice and honey

1/4 tsp / 1 mL mild curry powder

mild curry powder

Pinch salt

salt

Bowl Assembly:

2 / 190 g EGG Bakes! Garden Vegetable Quiche

EGG Bakes! Garden Vegetable Quiche

1 1/2 cup / 375 mL warm cooked couscous, quinoa or brown rice

warm cooked couscous, quinoa or brown rice

1 cup / 250 mL baby spinach

baby spinach

1/2 cup / 125 mL shredded carrot

shredded carrot

Cilantro leaves and toasted almonds (optional)

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

• Replace the Egg Bakes! Garden Vegetable Quiche with Egg Bakes! Spinach, Ricotta & Caramelized Onion flavour.
• Add a dollop of mango chutney for added flavour.