ROASTED CAULIFLOWER & CRISPY CHICKPEA SUMMER BOWL
If Summer were a meal, this would be it. A little hot, a little fresh, but always amazing!
You have to try this SPICED CAULIFLOWER & CRISPY CHICKPEA BOWL WITH TOMATO & CUCUMBER MINT SALAD.
This bowl is a flavor explosion that is perfect for Summer. It checks all boxes in my book when it comes to flavor.
The secret lies in the spice mix that is used to season the cauliflower, and also sprinkled over the roasted chickpeas. Plus, a hint of lemon to give it a fresh kick!
It’s served with a minty-cool tomato an cucumber salad that balances off the heat from the cauliflower spice blend quite successfully.
I think this is a winner!
You probably want to get back to Summering, so let’s get cooking!
SPICED CAULIFLOWER & CRISPY CHICKPEA SUMMER BOWL
WHAT YOU'LL NEED:
1 Cup uncooked quinoa
2 Cups vegetable broth
1/2 tsp salt
1 can (15oz) chickpeas (drained, rinsed and dried)
1 head cauliflower cut into small florets
3 Tbsp olive oil, divided
2 to 3 roma tomatoes, diced
2 small cucumbers, diced
1/4 Cup chopped flat leaf parsley
1/4 Cup chopped mint leaves
1 lemon zested and juiced
Tahini for drizzling
For the cauliflower spice blend:
1.5 tsp black pepper
2 tsp cumin
2 tsp paprika
1 tsp salt
1/2 tsp turmeric
1/2 tsp red pepper flakes
1/4 tsp garlic powder
HOW TO MAKE IT:
Place the quinoa in a small pot and mix with with the vegetable broth and 1/2 tsp of salt. Bring to a boil. Once boiling, reduce heat to low and cover. Cook for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes.
Preheat your oven to 400°F.
While your quinoa cooks, rinse and dry the chickpeas. The drier they are, the crispier they’ll come out. Toss them with one tablespoon of oil and spread on a baking sheet lined with parchment paper.
Mix together the cauliflower spice blend.
Toss the cauliflower florets with one tablespoon of olive oil and about 3/4 of the spice blend. Reserve the remaining spice blend. Spread the cauliflower onto another baking sheet with parchment paper.
Place both baking sheets in the oven for 30 minutes, taking them out halfway to move the cauliflower and chickpeas around for even cooking.
While the cauliflower and chickpeas are in the oven, make the tomato cucumber salad by mixing the chopped tomatoes, cucumbers, mint, parsley and the remaining tablespoon of olive oil in a bowl. Season with ½ tsp salt and ½ tsp pepper and toss. You can also add a bit of lemon or lime juice (optional). Set aside.
Remove the chick peas from the oven and toss with the remaining spice blend and lemon zest.
Remove the cauliflower from the oven and sprinkle with the lemon juice.
Serve the cauliflower and chickpeas with some quinoa and tomato and cucumber salad. Drizzle with tahini and enjoy!