Roasted Cauliflower with Chickpeas, Prunes and Almonds
Pan Roasted Cauliflower with Chickpeas, Prunes and Almonds from Michelle Dudash, RDN is a satisfying side and even works as vegetarian main dish. This plant-based dish offers a variety of tastes and textures to wake up your taste buds. Hearty cauliflower and chickpeas are pan-roasted with zucchini and ribbons of swiss chard to make the perfect variety of vegetables to serve on a bed of fluffy quinoa. CA prunes bring that surprise and balance of sweetness to the dish, while lemon juice brightens it up and almonds provide a nice crunch. You won’t even miss the meat.
Healthy and delicious
California Prunes aren’t just delicious, they’re nutritious, too! They are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe! Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!
Pan-Roasted Cauliflower and Chickpeas with California Prunes and Almonds
Ingredients
- 4 ounces white quinoa
- 2 packets vegetable base
- 1/2 ounce fresh parsley
- 1 lemon
- 1 zucchini
- 4 ounces CA Prunes
- 15 ounces can chickpeas 1 can
- 12 ounces cauliflower florets
- 1 tsp ground cumin
- 1/4 cup red pepper flakes
- 4 ounces chopped Swiss chard
- 2 tsp Za’atar
- 1/4 cup toasted almonds
Instructions
Let’s Prep:
- In a small sauce pot with lid, combine the quinoa, 1 packet of vegetable base, and 1¼ (about 300 ml)cups of water.
- Bring to a boil over high heat, reduce heat to low, cover and simmer for 20 minutes.
- Remove and discard the stems from parsley. Rough chop leaves.
- In a small bowl, zest the lemon. Add remaining vegetable base and ½ cup (120 ml) water. Mix well.
- In another small bowl, juice lemon, discard any seeds.
- Cut the zucchini in half lengthwise then cut into ½-inch (1 cm) half-moon slices.
- Cut the prunes into ¼-inch (6 mm) pieces.
- Drain and rinse the chickpeas.
Make the Cauliflower:
- Heat 2 tablespoons olive oil in a large sauté pan with lid over high heat. When hot, add the cauliflower and brown on one side without stirring for 3 minutes, flip cauliflower and brown on the other side for 3 minutes.
- Stir in the cumin and red pepper flakes and toast for 10 seconds. Reduce heat to medium and add chickpeas, zucchini and lemon zest vegetable broth. Stir well, cover and simmer for 6 minutes. Stir in the prunes, Swiss chard, za’atar, only half of the chopped parsley, half of the lemon juice and 1 teaspoon salt and ½ teaspoon of pepper.
Finish the Quinoa:
- Allow the cooked quinoa to sit, covered, for 5 minutes.
- Add remaining parsley, remaining lemon juice and ½-teaspoon each of salt and pepper. Fluff with a fork.
Serve:
- Divide the quinoa evenly between two plates. Top with the cauliflower mixture and sprinkle toasted almonds on top.
- Enjoy!
Notes
Nutrition
Cauliflower and Prunes are a match made in heaven. Need more proof?
Roasted Cauliflower with Peanut Sauce
With spicy, sweet and salty notes, this recipe from Heartbeet Kitchen checks all the right boxes.
Chicken and Prune Pizza with Cauliflower Crust
Sweet and tangy, this Chicken and California Prune Pizza will delight your tastebuds. The combination of blue cheese, red onion, and prunes is utterly irresistible.
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