Golden Cauliflower and Chickpea Bowls - Flavor Forever
My husband teases me because he says that everything I cook is my new favorite thing I’ve ever eaten! Well…I promise, this falls into the category of one of my favorite all time recipes and it’s so very healthy in every way! The turmeric, the cauliflower, the chickpeas…it’s all so good! I hope you’ll try this and double it like I did because you’re going to want to eat leftovers…and the dressing is good on everything!
The cilantro really gives this dish a freshness to go along with the warmth of the turmeric and the slight amount of spice! Serve this to guests in a big bowl and let them make their own with the couscous, cauliflower mixture and the dressing! I even made some fried lemon slices to make these bowls even. more tasty. Just fry them for a few minutes on each side in a little olive oil…so good!
I just want to say that I love to cook and I love this blog and all of you! I’m having the time of my life and working on so much behind the scenes…I can’t wait to share it all with you and see where it goes! Sending all the love to each and every one of you for helping to make this possible! Thank you!
Golden Cauliflower Chickpea Bowls
Ingredients
- 4 cups cauliflower florets
- 1-15 ounce can chickpeas, drained and rinsed
- Olive oil to drizzle over
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Sea salt and freshly ground black pepper
- Cooked couscous
- Chopped fresh cilantro
- For the Hummus Dressing
- 1/3 cup plain hummus
- Juice of 1/2 lemon or more to taste
- 2 teaspoons honey
- 1 tablespoon grated fresh ginger (I use a mini food processor)
- Sea salt and freshly ground black pepper
- 2 - 3 tablespoons water to thin the dressing
Instructions
- Preheat over to 400 degrees.
- Toss together the cauliflower, chickpeas, turmeric, ginger, garlic powder, salt and pepper. Drizzle with olive oil to coat and place on a roasting pan.
- Roast until golden and crispy, stirring once or twice, for 25 to 30 minutes.
- While the cauliflower is roasting, make the dressing and couscous.
- Cook the couscous according to package directions. Whisk together the hummus, ginger, lemon juice, honey and a pinch of salt and pepper. Whisk, thinning with water until smooth.
- Assemble the bowls...add a scoop of couscous to a bowl, top with cauliflower/chickpea mixture and drizzle with dressing. Sprinkle the chopped cilantro over the bowl and serve. Enjoy!
