Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

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.

Golden Cauliflower Bowls with Lemon Parsley Vinaigrette

Serves 4

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
  • Quinoa
  • Fresh Baby Spinach

For the 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

Method

  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
  2. Trim cauliflower and cut into small florets. Transfer to sheet pan and toss with chickpeas.
  3. 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.
  4. 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.
  5. While the cauliflower roasts, cook a batch of quinoa and prepare the vinaigrette.
  6. To make the vinaigrette, combine parsley leaves, lemon juice, water and garlic through olive oil in a blender (or food processor) and blend
  7. To serve, layer fresh spinach leaves, cooked quinoa and cauliflower/chickpeas in a wide, shallow bowl. Top with vinaigrette.

Click Here to Print the Recipe for Golden Cauliflower Bowls with Lemon Parsley Vinaigrette.

To see more of Carolyn’s recipes, visit her website: The Dinner Shift.

 

4 comments

  1. 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

    1. We’re so glad you tried and enjoyed this recipe, Lauren! Thanks for sharing your feedback with us!

  2. I made this for dinner tonight, as written. Delicious! I was surprised how tasty the vinaigrette was for being so simple.

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