Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 1 head cauliflower, cut into florets
- 5 ½ tbsp olive oil, divided
- 1 ¼ tsp salt, divided
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- 1 15 oz can chickpeas, rinsed and drained
- ½ tsp cumin
- ⅓ cup pepitas
- ⅓ chopped fresh cilantro, plus more for garnish
- 3 tbsp lemon juice
- Zest of 1/2 lemon
- Pepper flakes to taste
- 4 scallions, trimmed & cut into thirds
- ⅓ cup chopped dates
- 1 clove minced garlic, divided
- 2 cups chopped kale
- 370 g cooked quinoa
Method
Preheat oven to 425. Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats.
Add cauliflower to hot sheet pan, then add 2 tbsp of olive oil, 1/2 tsp salt, paprika and garlic powder & toss. Spread & place in oven for 25 mins, until just about crisp & tender. Remove and add the kale, then toss and place back in the oven for another 5 minutes. Toss once more and set aside.
Add chickpeas to small sheet pan lined with parchment paper, add 1/2 tbsp of olive oil, 1/2 tsp salt, chili powder & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add pepitas & 1/3 cup cilantro. Toss and set aside.
Make topping. Heat skillet over med. heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 3 tbsp olive oil, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside.
Add a scoop of quinoa to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing.
