• Preheat the oven to 425F
• In your Mixing Bowl, combine the Cauliflower Florets with 2 tbsp of Vegetable Oil and season with 1 tsp of Salt and Pepper
• Bake for 17 minutes

• While the Cauliflower is baking, Chop the Garlic, Chili (remove the seeds for less spicy), and Ginger. Thinly slice the Green Onions and separate the white part from the green.
• Cook the Rice with the whites of the Green Onion

• Heat up the Skillet to medium heat. Add 2 tbsp of Coconut Oil or Vegetable Oil and sauté the Garlic, Ginger and Chili until fragrant, about 2 minutes, or until the Garlic starts to brown
• Immediately remove from heat, and add your Rice and Baby Spinach, toss or stir to combine
• Taste the rice and adjust seasoning with Salt and Pepper then remove the Rice from the skillet and set aside

• Clean out the skillet add the Tamarind Sauce and 1 cup of water
• Heat the sauce on high and bring to a boil
• Once boiling, add the Cauliflower and toss or stir to combine
• Remove from heat after 2 minutes, or until Tamarind sauce thickens up and coats the cauliflower

• Serve the Tamarind Cauliflower on top of the Scallion and Spinach Rice. Garnish with thin sliced Green Onion.