Blog #26:
This is one of my go to dinners for a meatless dinner. It also does not sit heavy in my stomach. I feel nice and full without feeling stuffed. Just a good full. All you need is a few ingredients.
Roasted Cauliflower and Chickpeas
Course: LunchCuisine: AmericanDifficulty: Easy4
servings10
minutes25
minutes35
minutesIngredients
1 can of chickpeas, rinsed and drained
1/2 cup of Double Garlic, Ginger and Lime dressing
bag of cauliflower (about 16 oz), already cut (makes it easier)
2 handfuls of arugula and spinach salad mix
pepper
onion powder
garlic powder
olive oil
Directions
- Set your oven on HI Broil.
- While the oven heats up spread your cauliflower and chickpeas on a sheet pan. Drizzle olive oil and add the pepper, onion powder and garlic powder.
- Toss together until everything is well coated. Stick in the oven for about 25 minutes stirring after about 15 minutes.
- Once your cauliflower and chickpeas start to char it is ready to remove from the oven.
- Toss with the arugula and spinach mix and pour the dressing.*
Notes
- I have noticed the flavor is a bit milder if you warm up the dressing first.
I love this dressing with chicken thighs as well. You can find this dressing at Whole Foods. Cindy’s Kitchen products are amazing!
First thing you want to do is set your oven on HI Broil. While the oven heats up spread your cauliflower and chickpeas on a sheet pan. Drizzle olive oil and add the pepper, onion powder and garlic powder. Toss together until everything is well coated. Stick in the oven for about 25 minutes stirring after about 15 minutes. Once your cauliflower and chickpeas start to char it is ready to remove from the oven. Then toss with the arugula and spinach mix and pour the dressing. I have noticed the flavor is a bit milder if you warm up the dressing first. Whichever you prefer. I then enjoy with a side of white rice and sometimes add chicken to it as well, marinated in the same dressing! Soo delicious!
Enjoy!
<3 Azilde
