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Ingredients
  • head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • ⅓ cup Frank's Red Hot Sauce
  • 3 tablespoons sriracha
  • 1 tablespoon butter (vegan or regular)
  • 3 tablespoons coconut milk (I used light)
  • 1 cup quinoa, dry
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 cup kale, steamed or sautéed
  • 1 ½ cup chickpeas, cooked or canned
  • 1 avocado, diced
  • chopped parsley to garnish
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