Turmeric Quinoa Bowls
[Vegan]

For the Bowl:

1. Arrange a rack in the middle of the oven and preheat to 425ºF (220ºC or gas mark 7).
2. Place the cauliflower on a rimmed baking sheet, drizzle with 1 tablespoon (15 ml) of the oil, sprinkle with the cayenne pepper and salt, and toss to combine. Roast until tender and lightly browned, about 20 minutes, stirring once halfway through.
3. Heat 1 tablespoon (15 ml) of the oil in a large saucepan over medium heat until shimmering. Add the onion and sauté until softened, about 5 minutes. Add the garlic, ginger, turmeric, and a pinch of salt, and cook until fragrant, about 1 minute. Stir in the quinoa, coconut milk, and 1/2 cup (120 ml) of the broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until tender and most of the liquid is absorbed, 12 to 15 minutes. Remove from the heat, stir in the peas, and keep covered for 5 minutes. Fluff with a fork.
4. Meanwhile, heat the remaining 1 tablespoon (15 ml) oil in a large skillet over medium heat. Add the collard greens and sauté until tender, about 5 minutes. Pour in the remaining 1/2 cup (120 ml) broth. Cook, stirring occasionally, for 5 minutes more. Remove from the heat and stir in the vinegar.
5. To serve, divide the quinoa among four bowls. Top with the cauliflower, collard greens, radishes, and pickled red onions. Drizzle with the Tahini Sauce.

For the Tahini Sauce:

1. Place all the ingredients in a medium bowl and whisk until well combined. Thin with additional water or lemon juice, as desired.