Combine this bright roasted rainbow cauliflower with crispy chickpeas, chopped pistachios, pomegranate seeds and a drizzle of lemon tahini dressing for a colorful side.
As expected, the grocery was a total madhouse the day before Thanksgiving. I thought I was playing it smart getting there before 10am, but everyone else had the same brilliant idea.
My three-year-old and I navigated the aisles avoiding traffic jams. It was a lesson in defensive driving.
With my list in hand, I tried to stay focused, but I got distracted when I spotted cauliflower in every color.
From purple to orange to green, their beauty totally mesmerized me.
Then I had to remind myself to focus.
There was a list of things that I still needed, and it seemed like as each minute passed, the store got busier and busier.
In stressed shopper mode, I threw three heads into the cart figuring I would make some sort of roasted rainbow cauliflower.
Thanksgiving was wonderful from the food to catching up with family, but I didn’t get around to those gorgeous heads of cauliflower until after the holiday.
It was definitely worth the wait because I could give them the full attention that they deserved.
Simply roasting all those florets wasn’t enough. They needed more.
I tossed chickpeas in olive oil, lemon juice, cumin, salt and pepper and roasted them until they became crispy. I did this on a separate pan while the cauliflower was roasting.
Along with the cauliflower and chickpeas, I added scallions, pomegranate seeds, pistachios and chives. Then I whisked together lemon tahini dressing to drizzle over the bowl.
It turned out to be so much more than just a side. I just love the nutty flavor of roasted cauliflower.
I regret all those years I claimed to not like cauliflower.
What a mistake! I absolutely missed out.
Combined with a bowl of quinoa, this roasted rainbow cauliflower and chickpea combo became a fresh vegan lunch, much-needed after our Thanksgiving feast.
PrintCombine this right roasted rainbow cauliflower with crispy chickpeas, chopped pistachios, pomegranate seeds and a drizzle of lemon tahini dressing for a colorful side.
Perfect for my office lunch ! Thank you for this beauty !
It does make a healthy colorful lunch!