Chicken Curry with Coconut Milk and Cauliflower

INGREDIENTS

Brown rice or quinoa, for serving

1 1/2

lbs cauliflower (4 cups), cut into small florets

1 1/2

lbs boneless & skinless chicken breasts, cut into 1" pieces*

large onion, thinly sliced halves

large garlic cloves, minced

inch ginger, minced

medium bell peppers, cut into 2 inch strips

1 tbsp

olive oil, extra virgin

14 oz

can coconut milk, full fat

2 tbsp

maple syrup or honey

2 tbsp

curry powder

2 tsp

turmeric

1 tbsp

cornstarch (for GF version) or 2 tbsp whole wheat flour

1 1/4 tsp

salt

Ground black pepper,

1/3 cup

cilantro, chopped

1/3 cup

green onions, chopped