Ingredients

The following ingredients have 4 Servings
  • ¼ cup + 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 4 cloves garlic, minced
  • 1½ teaspoons paprika (sweet or hot)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 2-lb. head cauliflower, cut into florets (6 cups)
  • 1 15-oz. can no-salt-added chickpeas, rinsed, drained, and patted dry
  • ¼ cup tahini
  • ⅛ teaspoon cayenne pepper
  • 2 cups hot cooked brown rice
  • 1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
  • 2 medium bell peppers, any color, cut into bite-size strips
  • ½ cup slivered red onion
  • Fresh cilantro leaves
  • Lemon wedges

Instruction

  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. In a large bowl stir together ¼ cup of the lemon juice and the next nine ingredients (through black pepper). Add cauliflower and chickpeas; stir to coat. Spread evenly in prepared baking sheet. Roast 35 minutes or until cauliflower is browned on edges, stirring once.
  • In a small bowl stir together tahini, the remaining 2 tablespoons lemon juice, the cayenne, and 3 to 4 tablespoons water. In bowls arrange rice, cauliflower mixture, cucumber, pepper strips, and red onion. Drizzle with tahini mixture. Sprinkle with cilantro leaves and serve with lemon wedges.