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Golden Cauliflower Bowls w/ Lemon Parsley Vinaigrette

Golden Cauliflower Bowls w/ Lemon Parsley Vinaigrette

45 MIN

Cauliflower and chickpeas are seasoned and roasted with warm spices and lemon zest in these meal-prep-friendly high-protein vegan dinner (or lunch!) bowls. Served with fresh baby spinach, quinoa, and a bright lemon parsley vinaigrette, you’ve never met a more satisfying or crave-worthy plant-based bowl.

The Benefits of Turmeric

Turmeric, the spice that gives mustard and curry powder their golden hues, is a powerhouse spice credited with being potentially protective against some cancers and Alzheimer’s, and may be beneficial as an anti-inflammatory.

Its health benefits are attributed to a primary compound, curcumin, which is the focus of many studies to better understand its proposed benefits. What we know for sure? Turmeric is delicious – warming and soothing. And when cooking with turmeric, be sure to include ground black pepper. It helps the body absorb the curcumin.

Ingredients
  • 1 medium cauliflower (2.5-3 lb)
  • 14.5-oz can chickpeas, drained
  • Zest from 1 lemon (1 packed teaspoon)
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper 
  • 3 tablespoons olive oil 

Lemon Parsley Vinaigrette 

  • 1 packed cup parsley leaves and stems
  • Juice from 1 lemon (3-4 tablespoons)
  • 2 tablespoons water 
  • 1 small garlic clove, peeled
  • 1/3 cup olive oil 
  • Sea salt

To serve: Cooked quinoa and fresh baby spinach 

Directions

Preheat oven to 425 degrees. Line a sheet pan with parchment paper. 

Trim cauliflower and cut into small florets. Transfer to sheet pan and toss with chickpeas.

In a small dish, combine lemon zest, turmeric, garlic powder, smoked paprika, cumin, salt, pepper and olive oil. Pour over cauliflower and chickpeas and, using your hands, toss everything together until well-coated. Transfer pan to hot oven for 30 minutes, or until cauliflower is tender. While they’re still hot, check to see if the cauliflower/chickpeas need more salt, and salt to taste, tossing well. 

While cauliflower roasts, cook a batch of quinoa and prepare the vinaigrette. 

To make the vinaigrette, combine parsley leaves through olive oil in a blender (or food processor) and blend until it comes together. Season to taste with salt. If you like it less tart, add a bit more water or olive oil. 

To serve, layer fresh spinach leaves, cooked quinoa, and cauliflower/chickpeas in a wide, shallow bowl. Top with vinaigrette. 

Serves 4. 

Meal Prep Tips

Up to 4 days in advance: Cook a batch of quinoa, roast the cauliflower and chickpeas, and/or make the vinaigrette. Everything will keep well in the fridge. I suggest storing in glass containers, tightly covered. 

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