Golden Cauliflower Bowls with Lemon Parsley Vinaigrette | Heinen's Recipes
Cauliflower and chickpeas are seasoned and roasted with spices and lemon in these meal-prep-friendly, high-protein, vegan lunch or dinner!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1 medium head of cauliflower
- 14 1/2 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
- 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
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