Spiced Cauliflower Bowl with Crispy Garlic Chickpeas

Ingredients:

• 1 large head of cauliflower florets

• 1 Tbsp olive oil

• ½ tsp of each of the following spices for the cauliflower:

• Paprika

• Chili powder

• Turmeric

• Cumin

• Coriander

• Salt

• 1 can garbanzo beans (chickpeas), drained and rinsed

• 2 Tbsp olive oil

• 2 tsp garlic powder

• ½ tsp salt

• 1 cup cooked whole wheat cous cous or quinoa

• 12oz dark leafy greens of choice (spinach, spring mix, etc.)

• Ginger Tahini Dressing:

  • ½ c tahini

  • ½ c warm water

  • 1 tsp minced ginger

  • ½ tsp turmeric

  • 1 Tbsp pure maple syrup

  • Salt to taste

Directions:

1. Cook couscous or quinoa according to package directions.

2. Preheat oven to 425F.

3. Toss cauliflower florets with olive oil and spices. Place on a baking sheet and roast for about 25 minutes, stirring halfway through.

4. Whisk together dressing ingredients.

5. When the cauliflower is halfway done, warm olive oil in a large sauté pan to medium heat.

6. Drain and rinse the chickpeas and toss in a bowl with salt and garlic powder. Add chickpeas to the pan and add to the pan to crisp for about 10 minutes, stirring occasionally.

7. Once the cauliflower is roasted and the chickpeas are golden, layer in a bowl: greens, cauliflower, cous cous or quinoa, and chickpeas. Drizzle with dressing and enjoy!

Makes about 4 servings.