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Pan-Roasted Cauliflower and Chickpeas

Pan-Roasted Cauliflower and Chickpeaswith California Prunes, Quinoa, and Almonds

DifficultyEasy
SpicinessMild
Cook Time45 mins

Don’t let this vegetarian masterpiece fool you because this is a meal that will leave you completely satisfied. Created by registered dietitian nutritionist and clean eating expert Michelle Dudash, this plant-based dish offers a variety of tastes and textures to wake up your taste buds. Cauliflower and chickpeas bring a savory roasted flavor while California prunes balance the dish with a touch of sweetness. Top with toasted almonds for extra texture and crunch. Chef Tip: For best results, try wetting your knife before quartering the prunes.

American
California Prunes

Recipe byCalifornia Prunes

more.

Ingredients

  • Vegetable Stock Concentrate
  • White Quinoa
  • Chickpeas
  • Sliced Toasted Almonds
  • California Prunes
  • Parsley
  • Lemon
  • Zucchini
  • Cauliflower Florets
  • Swiss Chard
  • Cumin
  • Red Chili Flakes
  • Za'atar Spice

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Olive Oil
  • Equipment
  • 2 Small Bowls
  • Colander
  • Large 3-inch Deep Sauté Pan with Lid
  • Small Sauce Pot with Lid
  • Zester or Microplane

Allergens

  • Tree Nut

Nutrition Facts

  • Nutrition Facts

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