E A T | FA S T & F L AV O R F U L
AARON COLUSSI; FOOD STYLING: ERIC LESKOVAR; PROP STYLING: NICOLE DOMINIC
TO SAVE TIME, PURCHASE FROZEN CAULIFLOWER RICE. RECIPE WILL REQUIRE ABOUT 4 CUPS.
Eastern Mediterranean Chickpea and Cauliflower Rice Bowl Bursting with flavor and texture, this vegetarian bowl is surprisingly filling. Best enjoyed warm, immediately after cooking. SERVES 4 2 (15-ounce) cans chickpeas (about 4 cups) 5 tablespoons olive oil, divided 1 teaspoon cumin 1 teaspoon turmeric 2½ teaspoons salt, divided 1 pint grape tomatoes 1 medium cauliflower (about 1½ pounds), cut into medium-sized florets
42
½ medium onion, small dice ½ cup raisins ½ cup loosely packed parsley, roughly chopped ½ cup loosely packed mint, roughly chopped 1 cup whole-milk yogurt 2 tablespoons lemon zest ½ teaspoon freshly ground pepper 1 ⁄3 cup shelled pistachios
FALL 2018 | OPTIMUM WELLNESS
DIRECTIONS 1. Preheat oven to 425°. Drain and rinse chickpeas. Transfer to a large rimmed baking sheet lined with parchment paper, and pat dry with a paper towel. In a small bowl, whisk together 2 tablespoons olive oil, cumin, turmeric and 1 teaspoon salt. Drizzle over chickpeas, and stir with a spatula to coat. 2. Line a second baking sheet with parchment paper and add tomatoes. Coat with 1 tablespoon olive oil and ½ teaspoon salt. 3. Roast chickpeas and tomatoes in oven for about 25 minutes. Chickpeas should be slightly crispy with a tender center, and tomato skins lightly browned and split. 4. Meanwhile, pulse cauliflower florets
in a food processor until tiny rice-like pieces form. 5. Heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat, and add onion. Sauté 5 minutes, until onion is translucent. Add cauliflower, raisins and remaining 1 teaspoon salt. Cook for an additional 5 minutes, until cauliflower is tender. Stir in parsley and mint. 6. In a medium bowl, whisk yogurt, lemon zest and pepper, and season with a pinch of salt. 7. Top cauliflower rice with chickpeas, tomatoes and a dollop of yogurt sauce. Garnish with pistachios and fresh herbs. PER SERVING: 709 CAL; 27G PROTEIN; 20G FAT; 94G CARB (20G SUGARS); 750MG SODIUM; 23G FIBER NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM