Cauliflower Couscous + Roasted Chickpeas

MEAL TYPE: Entree, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegetarian

MAKES 4 SERVINGS

With folate from the chickpeas, magnesium and iron from the pine nuts, and potassium from the avocados, this vegetarian dish is full of great protein sources that combat common nutrient deficiencies. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

2 cups cooked chickpeas (if canned, rinsed, drained, and patted dry)

2 Tbs. olive oil, divided

1 large head of cauliflower, cored and broken into florets (about 4 cups)

1 cup cherry tomatoes, sliced in half

1 medium cucumber, cut into ¼-inch pieces

1 large avocado, cut into 1-inch pieces

1/3 cup raisins

1/2 cup pine nuts

1/4 tsp. crushed red pepper

Pinch of fine sea salt and black pepper

1 Tbs. tahini

1/4 cup extra-virgin olive oil

2 Tbs. lemon juice

1 tsp. Dijon mustard

½ tsp. honey

1/4 cup parsley, minced

Pinch of fine sea salt and black pepper

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INSTRUCTIONS

Preheat the oven to 425F degrees. Toss chickpeas with 1 Tbs. olive oil and a pinch of salt and pepper. Place on a baking sheet and bake until lightly browned on all sides, about 18 minutes. Toss chickpeas halfway through cooking time.
Pulse the cauliflower in a food processor until it's "riced" (i.e., the size of couscous) Be careful not to overprocess—you don't want to purée the cauliflower.
Heat a large skillet over medium heat. Add remaining 1 Tbs. of olive oil and toss in the cauliflower "couscous." Let it toast slightly, stirring often, and remove from heat after about 2 minutes.
Combine the last seven ingredients (tahini, olive oil, lemon juice, mustard, honey, parsley, salt, and pepper) and whisk until smooth. This works best with an immersion blender or food processor. An immersion blender or a food processor will deliver the smoothest consistency, but a hand whisk will work, too. If the dressing is too thick, add a little more olive oil.
In a large bowl combine the cauliflower "couscous" with roasted chickpeas, tomatoes, cucumber, avocado, raisins, pine nuts, crushed red pepper, and a pinch of salt. Drizzle with dressing and toss until well combined. Divide among four plates and enjoy!

8 people have left a comment. Join the conversation!

Lora SAID:

07/11/2016 |Reply

This is one of my favorite recipes ever! It takes over an hour to make, though, so I don’t eat it as often as I’d like. Enjoying it for lunch right now 🙂
Desiree SAID:

02/10/2015 |Reply

I made this with a bulgur/red quinoa mix instead of the cauliflower and it was delicious and filling, definitely more than 4 servings when done that way.

Trista REPLIED:

06/28/2016 |Reply

I did the same thing! I didn’t have any cauliflower and happened to have some cooked quinoa that needed sprucing up…. I also added avocado chunks instead of raisins or pine nuts. Delicious!

rebecca.meurer SAID:

09/22/2014 |Reply

This is delicious. I had no idea cauliflower could take on that taste.
lonestarmf SAID:

09/15/2014 |Reply

so good!
ren_m SAID:

08/28/2014 |Reply

This is fantastic! I had to add more olive oil to the dressing, but I would make this recipe again. I’ll see how the leftovers fare for lunch tomorrow.
cartererika SAID:

08/21/2014 |Reply

Loved this dish! Perfect light summer dish, I ate the leftovers cold the past two days and it was just as good! I think the chickpeas and raisins totally made it!
jenniferdelgatto SAID:

07/15/2014 |Reply

This was wonderful. I even forgot the avocado by accident and it was still great. I toasted the pine nuts too.

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