AuthorKevin PetrizioThis recipe was recommended by Patty, one of our clients. It's a meatless meal that can be enjoyed hot or cold depending on your taste. The key to making this meal quickly is to have the chickpeas already prepared. Thanks Patty!
Preheat oven to 400°.
Using a foil lined sheet pan, spray a few squirts of non-stick spray on foil.
Spread out florets on pan leaving a space between them.
Roast for 20-30 minutes until florets start to brown and are fork tender.
When done, place in a medium to large mixing bowl.
Add cooked chickpeas, and rice.
Whisk together the mustard, honey, lemon juice, ginger, and vinegar into a basic dressing and pour over the cauliflower mixture.
Add Morton’s Lite Salt and pepper to taste.
Add cashews over the top.
Add hot sauce it desired.
This recipe makes 1 serving
Count serving as: 1 protein- 2 veggies- 1 fat - 1 starch
Ingredients
Directions
Preheat oven to 400°.
Using a foil lined sheet pan, spray a few squirts of non-stick spray on foil.
Spread out florets on pan leaving a space between them.
Roast for 20-30 minutes until florets start to brown and are fork tender.
When done, place in a medium to large mixing bowl.
Add cooked chickpeas, and rice.
Whisk together the mustard, honey, lemon juice, ginger, and vinegar into a basic dressing and pour over the cauliflower mixture.
Add Morton’s Lite Salt and pepper to taste.
Add cashews over the top.
Add hot sauce it desired.
This recipe makes 1 serving
Count serving as: 1 protein- 2 veggies- 1 fat - 1 starch
