Rachel Dolecheck

www.racheldolecheck.com

Never have I heard of purple cauliflower until I visited my sweet little farmer’s market last weekend, and I could not resist this beautiful vegetable. I looked up a few recipes and how to cook them and decided on the perfect warm bowl for cooler days. Something I learned about purple cauliflower vs. regular cauliflower is that purple goes exceptionally well with citrus flavor and the internet wasn’t lying on this one! Keep reading for a delicious, super easy and healthy dinner or lunch idea.

Ingredients

  • 1 head of purple cauliflower
  • 1/2 head of broccoli
  • 1 cup of quinoa
  • 1 can of Garbanzo beans (chickpeas)
  • Salt and pepper to season
  • Olive Oil
  • 1/2 lemon
  • Citrus dressing (I used an Organic Citrus Chipotle Vinaigrette)

Directions

  1. Cook quinoa as instructed 
  2. Heat oven to 350 
  3. Cut purple cauliflower and broccoli into florets, add to a baking tray, drizzle veggies with olive oil and season with salt and pepper.
  4. Cook veggies for 15 min, stir/flip on baking sheet and cook for another 10 min or until fork tender and golden brown
  5. Once veggies are cooked, squeeze some lemon juice over them
  6. Drain and rinse chickpeas and set aside.
  7. Add quinoa to a bowl and top with your veggies and chickpeas. Drizzle your favorite citrus dressing and more lemon/other seasoning if desired
  8. Enjoy. ๐Ÿ™‚

Nutritional Facts:

390 Cal | 49g Carbs | 14g Fat | 16g Protein

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