Food Babe's Asparagus Lemon Quinoa Risotto

INGREDIENTS

1/2

head cauliflower, chopped into pieces

2 tbsp

coconut oil or olive oil, divided

salt and pepper

1/2 lb

asparagus, trimmed and chopped into 1” pieces

1/2

small onion, diced

garlic cloves, diced

1/2 cup

quinoa

1/4 tsp

salt

to 2½ cups vegetable stock

1/2 tsp

curry powder

zest of 1 lemon

parsley to garnish

Choose either cashew cream or sour cream for top:

1/2 cup

cashews, ¼ cup water and pinch of salt (if making cashew cream)

sour cream