Pan-Roasted Cauliflower and Chickpeas with California Prunes and Almonds - California Prunes | Prune

Ingredients

• 1/2 cup sliced almonds
• 3/4 cup white quinoa (or tri-color would add some excitement color-wise)
• 1 1/2 cups vegetable broth
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped Italian flat-leaf parsley
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 1/2 cups cauliflower florets cut into bite-size pieces
• 1 zucchini (in half lengthwise then cut into ½-inch half-moon slices)
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes, or use more or less to taste
• 1 (15-ounce) can chickpeas drained
• 1 cup vegetable broth
• Finely grated zest of 1 lemon
• 3/4 cup California Prunes Quartered
• 1/4 cup chopped Italian flat-leaf parsley
• 1 tablespoon fresh lemon juice