Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

Cauliflower and chickpeas are seasoned and roasted with warm spices and lemon zest in these meal-prep-friendly, high-protein, vegan dinner (or lunch!) bowls. Served with fresh baby spinach, quinoa, and a bright lemon parsley vinaigrette, you’ve never met a more satisfying or crave-worthy plant-based bowl.

Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

Serves 4

Ingredients

• 1 medium cauliflower (2.5 – 3 lb)
• 14.5 oz can chickpeas, drained
• Zest from 1 lemon (1 packed teaspoon)
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• Quinoa
• Fresh Baby Spinach

For the Lemon Parsley Vinaigrette

• 1 packed cup parsley leaves and stems
• Juice from 1 lemon (3-4 tablespoons)
• 2 tablespoons water
• 1 small garlic clove, peeled
• 1/3 cup olive oil
• Sea salt

Method

1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
2. Trim cauliflower and cut into small florets. Transfer to sheet pan and toss with chickpeas.
3. In a small dish, combine lemon zest, turmeric, garlic powder, smoked paprika, cumin, salt, pepper and olive oil. Pour over cauliflower and chickpeas and using your hands, toss everything together until well-coated.
4. Transfer pan to hot oven for 30 minutes, or until cauliflower is tender. While they’re still hot, check to see if the cauliflower/chickpeas need more salt, and salt to taste, tossing well.
5. While the cauliflower roasts, cook a batch of quinoa and prepare the vinaigrette.
6. To make the vinaigrette, combine parsley leaves, lemon juice, water and garlic through olive oil in a blender (or food processor) and blend
7. To serve, layer fresh spinach leaves, cooked quinoa and cauliflower/chickpeas in a wide, shallow bowl. Top with vinaigrette.

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To see more of Carolyn’s recipes, visit her website: The Dinner Shift.