Coconut Cauliflower Curry Bowls

Ingredients

• 1 tbsp. vegetable oil
• 2 medium shallots, chopped
• 2 tbsp. finely chopped peeled fresh ginger
• 1 tbsp. curry powder
• 1 20 oz. package precut butternut squash chunks
• 1 15 oz. can coconut milk, shaken
• 1 15 oz. can fire-roasted diced tomatoes, drained
• 4 c. cauliflower florets (about 12 oz. )
• 6 c. cooked white rice
• Cilantro leaves, for garnish

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