- 1½ cups fully cooked chickpeas, towel dried
- zest + juice of 2 limes, divided (my limes were extra juicy-seeming)
- 5 tbsp olive oil, divided
- chilli powder (chipotle, ancho etc), to taste
- sea salt & ground black pepper, to taste
- 1 tbsp grainy mustard
- ½ tbsp maple syrup/raw honey
- 1 head of cauliflower, core removed
- 3-4 radishes, thinly sliced
- 1 cup flat parsley leaves
- 2 sprigs fresh mint, leaves sliced
- 2 green onions, finely sliced
- ¼ cup chopped chives
- 1 crisp apple (like fuji or pink lady), sliced thin
- 1 ripe avocado, peeled and cut into chunks
- ⅓ cup sunflower seeds, toasted
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Preheat the oven to 400⁰F. Spread the chickpeas out on a parchment lined baking sheet. Sprinkle them with a bit of lime zest, chilli powder, salt, pepper, and 1 tablespoon of the olive oil. Toss the chickpeas to coat and slide the tray into the oven. Roast until lightly crispy and golden, about 15 minutes.
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Whisk together the remaining lime zest, lime juice, olive oil, salt, pepper, grainy mustard, and maple syrup. You can also shake this up in a sealed container. Add a splash of water if it seems quite thick. Set aside.
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Start turning the cauliflower into rice in batches. Place a few handfuls of the florets into the bowl of a food processor fitted with the “S” blade. Pulse the florets until you have small, rice-like bits of cauliflower. Scrape the riced cauliflower into a large bowl. Repeat with remaining cauliflower.
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Pour the dressing over the cauliflower rice, season with salt and pepper, and toss to coat.
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To the large bowl, add the radishes, parsley leaves, mint, scallions, chives, sliced apple, and roasted chickpeas. Toss it all lightly to combine. Top it all off with the diced avocado, sunflower seeds, and some more salt and pepper if you like.
source : http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/
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