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Maple Lime Roasted Cauliflower Bowl

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Maple Lime Roasted Cauliflower Bowl

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Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, lunch, Main Course

Equipment

  • 2 baking trays
  • 2 parchment paper
  • 1 small bowl
  • 1 serving bowl
  • 1 Pot with lid

Ingredients
  

Roasted Cauliflower

  • 1 small Cauliflower cut into florets
  • 1 tsp Smoked Paprika
  • ½ tsp Ground Coriander
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • 1-2 tbsp Olive Oil

Chickpeas

  • 1 can Chickpeas
  • 1 tbsp Olive Oil
  • ¼ cup Walnuts chopped(optional)
  • ½ tsp Onion Powder
  • ½ tsp Ground Coriander

Marinated Onions

  • ¼ medium Red Onion thinly sliced into strips
  • 1 clove Garlic grated
  • 1 Lime zest & juice
  • 1-2 tbsp Maple syrup
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Olive Oil
  • ¼ cup Cilantro stems removed and minced
  • ¼ cup Dates chopped
  • Salt to taste

Quinoa

  • 1 cup Quinoa
  • 2 cups Liquid water or broth
  • 2 tsp olive oil
  • ½ tsp Salt

Instructions
 

  • Preheat the oven to 425F then line 2 baking sheets with parchment paper.
  • For the first tray add the cauliflower along with paprika, coriander, onion powder, garlic powder and a generous pinch of salt. Drizzle with a tbsp or more of oil then toss together to evenly coat the cauliflower. Spread the cauliflower pieces out, placing pieces cut side down on the tray. Bake in the oven on the bottom rack for 30 mins, flipping the cauliflower after 20 mins.
  • For the second tray, add chickpeas and oil. Toss to coat and bake for 20 mins on the middle rack. Remove, top with walnuts and spices along with a pinch of salt then toss to coat. Bake for another 10 mins.
  • While things are baking prepare your quinoa.
  • Wash the quinoa in a mesh strainer rigorously. You will see a slightly milky-colored water coming from the quinoa which is the saponin you are washing off. Shake the excess water out of the mesh.
  • In a pot over medium-high heat, add olive oil. You're now going to toast the quinoa by adding it to the pan and letting it heat up for about 2 minutes. This drying process adds a delicious slightly nutty flavor to the quinoa.
  • Add liquid to the pot and the salt. Lower to medium heat and cover, cooking for 15 minutes. Stir once every 5 minutes to ensure all the quinoa is being thoroughly cooked and so none of the quinoa stays on the bottom long enough to be burned.
  • When all of the water has been absorbed, the quinoa is finished cooking. Your quinoa should look fluffy and the seeds should be puffed up. Remove the quinoa from the heat, and use your fork to fluff the quinoa a bit.
  • When everything is cooking prepare the marinated onions.
  • Add the onions, garlic, lime zest and juice , maple syrup, vinegar, olive oil, cilantro, dates, and a generous pinch of salt. Toss the onions together until fully coated then cover and place in the fridge until everything is done baking.
  • Transfer the onion mixture to the tray of cauliflower and toss together to coat.
  • To assemble, serve the roasted cauliflower over your quinoa then top with the crispy chickpeas and walnuts. Use any of the dressing left in the bowl of marinated onions to drizzle over top then enjoy!.
Keyword cauliflower, Maple- Lime, quinoa, red onion, Roasted
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