Roasted Purple Cauliflower with Crunchy Chickpeas & Quinoa

Crumbled Feta


Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 2

Ingredients

1 head cauliflower (purple used here, but any color will do the trick)
1 red onion
6 cloves garlic
8 green onions
6 sprigs thyme
1/2 cup quinoa
1/2 tsp garlic powder
extra virgin olive oil
sea salt
fresh cracked black pepper

Crispy Chick Peas
1 can chickpeas/garbanzo beans
extra virgin olive oil
sea salt
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika

Roasted Purple Cauliflower with Crunchy Chickpeas & Quinoa

Colorful & delicious! What more could you ask for in a meal?
Well, here are a few more benefits this dish has to offer:

  • Cauliflower is known for being high in Antioxidants – phytonutrients, chromium, manganese, vitamin c and vitamin a, just to name a few. This cruciferous veggie also has Anti-Inflammatory benefits like Omega 3’s – healthy heart, healthy skin and healthy eyes!
  • If you’re using the purple cauliflower variety, you get an added bonus of more antioxidants due to heart-healthy anthocyanins.
  • Onions and garlic aren’t only great flavor bases to almost any dish, they’re also PREbiotics, meaning they help all the good bacteria in your gut grow, leading to awesomeness like good digestion.
  • Not only do the chickpeas offer a nice crunch to this dish, but they are high in protein, fiber, and antioxidants.
  • Quinoa – protein, healthy fats, and more antioxidants, because, why not?

Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 2

Ingredients

1 head cauliflower (purple used here, but any color will do the trick)
1 red onion
6 cloves garlic
8 green onions
6 sprigs thyme
1/2 cup quinoa
1/2 tsp garlic powder
extra virgin olive oil
sea salt
fresh cracked black pepper

Crispy Chick Peas
1 can chickpeas/garbanzo beans
extra virgin olive oil
sea salt
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika

Directions

  1. Preheat oven to 400 degrees.
  2. Rinse and thoroughly dry the chickpeas. Spread them out on a baking sheet and drizzle with olive oil and season with salt. Roast in the oven for 30 minutes, tossing every 10 to make sure they don’t burn.
  3. While the chickpeas cook, remove the stem of the cauliflower and slice the cauliflower into 1 inch thick pieces – a few pieces will fall off, but try to keep them even in thickness.
  4. Peel the red onion and slice into 1/2″ thick pieces, keeping the layers intact.
  5. Trim ends of green onion.
  6. Peel and smash six cloves of garlic.
  7. Remove leaves from 3 sprigs of thyme.
  8. Your chickpeas should be done now. Remove from the oven and season with chili powder, cumin, garlic powder, and paprika. Toss to coat and set aside to cool.
  9. Drizzle the same baking sheet with olive oil and add the cauliflower, onions, garlic and green onion. Top with thyme leaves, remaining thyme sprigs, another drizzle of olive oil and sprinkle with sea salt & fresh cracked black pepper.
  10. Roast at 400 degrees for 30 minutes, until slightly crispy and browned.
  11. While the veggies roast, cook the quinoa. Add 1/2 cup of rinsed quinoa to a pot with 1 cup water, a drizzle of olive oil, sea salt, and garlic powder. Cover and bring to a boil. Reduce to simmer and cook for 10 minutes more, or until all the water is absorbed.
  12. Divide the quinoa between two plates and top with all the delicious layers of roasted veggies. Garnish with crispy chickpeas and additional olive oil.

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