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Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

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.

Click Here to Print the Recipe for Golden Cauliflower Bowls with Lemon Parsley Vinaigrette.

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

 

By Carolyn Hodges
Carolyn is a boy mom and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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