Cauliflower Rice Curry with Sweet Potato

Preheat oven to 400°F. Grease or line a cookie sheet with parchment paper.

In a large bowl combine cauliflower rice, oil, turmeric, and salt. Toss to coat.

Place seasoned riced cauliflower on your prepared baking sheet.

Roast for 10-15 minutes, or until cauliflower rice is beginning to turn golden. Set aside.

In a large pot over medium heat combine oil, onion, garlic and ginger. Saute for 5 minutes.

Stir in sweet potatoes and carrots. Saute 1 minute longer.

Stir in all spices (curry powder through red chili flakes). Saute 1 minute longer.

Pour in one can of coconut milk + 2 cans water.

Stir in shredded coconut and the roasted cauliflower rice.

Bring to a boil, cover, reduce heat to a simmer. Simmer for 20 minutes.

Stir in cilantro and lemon juice. Simmer for 5 more minutes.

Turn off heat, salt to taste, cover and let sit for at least 10 minutes before serving.