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

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.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1 small head cauliflower, broken into bite-sized florets
  • 1+1/2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked or sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground turmeric
  • pinch crushed red pepper flakes
  • 1/4 C golden raisins or chopped dates


  • For the Parsley Pomegranate Salad

  • 3 Tbsp olive oil
  • 1 Tbsp apple cider vinegar or red wine vinegar
  • 2 tsp honey
  • 1/2 tsp table salt
  • 1/2 tsp ground allspice (or substitute with ¼ teaspoon cinnamon + ¼ teaspoon ground cloves)
  • 1/4 tsp black pepper
  • 1/2 bunch curly parsley, stems cut off
  • 1 C pomegranate arils (or seeds from one pomegranate, see note above for substitutions)
  • 1 Tbsp chopped fresh mint leaves + more for garnish
  • 1/2 C coarsely chopped walnuts


  • For the Yogurt Hummus

  • 2 cloves garlic, peeled
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 4 Tbsp olive oil
  • juice of 1/2 lemon
  • 1/2 tsp ground cumin
  • 1/4 tsp table salt, + more to taste
  • 1 C prepared grains (quinoa, bulgur, couscous)

directions

Step 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.