Golden Cauliflower Bowls with Lemon Parsley Vinaigrette
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Cauliflower and chickpeas are seasoned and roasted with warm spices and lemon zest in these meal-prep-friendly, high-protein, vegan lunch or dinner!
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.
Golden Cauliflower Bowls with Lemon Parsley Vinaigrette
Cook time: 29min Prep time: 14min Total time: 43min
Servings: 4
Ingredients
For the Bowls
- 1 medium head of cauliflower
- 14.5 oz can Heinen's chickpeas, drained
- Zest of 1 lemon (1 packed teaspoon)
- 1 tsp. turmeric
- 1 tsp. Heinen's garlic powder
- 1 tsp. Heinen's smoked paprika
- 1 tsp. Heinen's ground cumin
- 1 tsp. sea salt
- 1 tsp. black pepper
- 3 Tbsp. Heinen's extra virgin olive oil
- Heinen's quinoa
- Heinen's baby spinach
For the Lemon Parsley Vinaigrette
- 1 cup fresh parsley leaves and stems, packed
- Juice of 1 lemon
- 2 Tbsp. water
- 1 small garlic clove, peeled
- 1/3 cup Heinen's extra virgin olive oil
- Sea salt
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Trim the cauliflower and cut into small florets. Transfer to a sheet pan and toss with the chickpeas.
- In a small dish, combine the lemon zest, turmeric, garlic powder, smoked paprika, cumin, salt, pepper, and olive oil. Pour this mixture over the cauliflower and chickpeas. Use your hands to toss everything together until well-coated.
- Transfer the pan to the hot oven for 30 minutes, or until the 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 the cauliflower roasts, cook a batch of quinoa and prepare the vinaigrette.
- To make the vinaigrette, combine the parsley leaves, lemon juice, water, and garlic through olive oil in a blender (or food processor) and blend.
- To serve, layer fresh spinach leaves, cooked quinoa and cauliflower/chickpeas in a wide, shallow bowl. Top with vinaigrette.
Hi ! I just made this. This recipe is quick and easy to make and it’s healthy too ! Very low carb !!. Thank you for the post
We’re so glad you tried and enjoyed this recipe, Lauren! Thanks for sharing your feedback with us!
I made this for dinner tonight, as written. Delicious! I was surprised how tasty the vinaigrette was for being so simple.
Hi Maria, so happy to hear that you enjoyed it!