Grain Bowl with Chickpeas & Cauliflower

Grain Bowl with Chickpeas & Cauliflower

This beautiful grain bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department.

Active Time: 30 mins Total Time: 1 hour Servings: 4

Ingredients

• 1/2 cup small cauliflower florets
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, divided
• 1/2 teaspoon hot tap water
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 2 tablespoons hot tap water
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Preparation

• Preheat oven to 425 degrees F.

• Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish, lined until cooked through, 7 to 10 minutes. Let cool.

• Meanwhile, whisk water, tahini, lemon juice, garlic, zaatar and the remaining 1/8 teaspoon salt in a medium bowl. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the remaining 1/4 cup salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat to keep warm.

• Place kale in the bottom of a shallow serving bowl. Top with cauliflower, chickpeas and drizzle with the cashews over the top (save extra for garnish). Drizzle with the tahini dressing and add the remaining 1/4 cup salt and pepper to taste. Serve.