Another invitation to experiment! Try different grains like quinoa, bulgur, or couscous and other roasted vegetables like Brussel sprouts, sweet potato, or butternut squash. The parsley pomegranate salad adds fresh cheer, but if pomegranate arils are not available, consider dried sweetened cranberries. Cauliflower Grain Bowl Go to recipes By Stonyfield Vegetarian Main Dishes Quick MealsAnother invitation to experiment! Try different grains like quinoa, bulgur, or couscous and other roasted vegetables like Brussel sprouts, sweet potato, or butternut squash. The parsley pomegranate salad adds fresh cheer, but if pomegranate arils are not available, consider dried sweetened cranberries. Ready In: 30 minutes Level: Easy Prep: 10 minutes Cook: 20 minutes Yields: 4 servings Print RecipeIngredients1 small head cauliflower, broken into bite-sized florets1+1/2 Tbsp olive oil1 tsp ground cumin1/2 tsp smoked or sweet paprika1/2 tsp salt1/4 tsp ground black pepper1/4 tsp ground turmericpinch crushed red pepper flakes1/4 C golden raisins or chopped datesFor the Parsley Pomegranate Salad3 Tbsp olive oil1 Tbsp apple cider vinegar or red wine vinegar2 tsp honey1/2 tsp table salt1/2 tsp ground allspice (or substitute with ¼ teaspoon cinnamon + ¼ teaspoon ground cloves)1/4 tsp black pepper1/2 bunch curly parsley, stems cut off1 C pomegranate arils (or seeds from one pomegranate, see note above for substitutions)1 Tbsp chopped fresh mint leaves + more for garnish1/2 C coarsely chopped walnutsFor the Yogurt Hummus2 cloves garlic, peeled1 (15-oz.) can chickpeas, drained and rinsed1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt4 Tbsp olive oiljuice of 1/2 lemon1/2 tsp ground cumin1/4 tsp table salt, + more to taste1 C prepared grains (quinoa, bulgur, couscous)directionsStep 1 Preheat oven to 450°F with a large rimmed baking sheet inside.Step 2 Meanwhile, in a large bowl, toss cauliflower with olive oil, cumin, paprika, salt, pepper, turmeric and red pepper flakes. Transfer cauliflower to the rimmed baking sheet. The cauliflower will sizzle when it touches the preheated pan. Roast, stirring once or twice, for 15-20 minutes, or until the cauliflower is golden brown and lightly charred in spots. When cauliflower is cool enough to handle but still warm, toss with raisins or dates. Set aside.Step 3 Make the Parsley Pomegranate Salad. In a medium mixing bowl, whisk olive oil, vinegar, honey, salt, allspice and pepper. Set aside. Add ½ bunch of curly parsley into the bowl of a food processor and pulse 3 or 4 times until the parsley finely chopped. Pick through the parsley and remove any stems. Transfer the parsley to the mixing bowl with the dressing. Add the pomegranate seeds, mint and walnuts. Stir.Step 4 Make the hummus. Give the food processor bowl a wipe and drop the garlic into the bowl. Pulse the garlic until roughly chopped. Add the chickpeas, yogurt, olive oil, lemon, cumin and salt and blend until the mixture is smooth. Add salt to taste.Step 5 To assemble, spoon the grains into each bowl and top with hummus, cauliflower and parsley pomegranate salad.