Cauliflower & Chickpea Veggie Rice Bowls with Citrus & Charr

• total time: 1 hour 28 minutes

Ingredients

1 head cauliflower, cut into florets

6 tbsp olive oil, divided

1 ¼ tsp salt, divided

1 tsp paprika

½ tsp garlic powder

½ tsp coriander

1 15 oz can chickpeas, rinsed and drained

½ tsp cumin

⅓ cup chopped cashews

⅔ cup chopped fresh cilantro

2 tbsp white wine vinegar

Juice of 1 lemon

Zest of ½ lemon

Pepper to taste

4 scallions, trimmed & cut into thirds

⅓ cup chopped dates

2 cloves minced garlic, divided

1 bag Natural Heaven White Rice

⅓ cup chopped cilantro

Juice 1 lime

Directions

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, ½ tsp salt, paprika, garlic powder & coriander to cauliflower & toss. Spread & place in oven for 30-35 mins, until crisp & tender.

Add chickpeas to small sheet pan, add 1 tbsp of olive oil, ½ tsp salt & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add cashews & ⅓ cup cilantro. Toss & place back in oven for 10 mins.

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 2 tbsp olive oil, vinegar, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside.

Make rice. Add bag of Natural Heaven white rice to a pan, heat over medium heat for 2 minutes, then add olive oil, remaining garlic & remaining salt. Mix & heat for another minute. Turn off heat, add lime juice & cilantro, then mix.

Add some rice to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing.