Roasted Cauliflower Salad with Jalapeño-Lime Dressing
1medium head cauliflower chopped into florets
1 14-ouncecan chickpeas drained and rinsed
3tbspto 4 olive oil divided
2tspgarlic powder divided
2tspground cumin divided
Salt and Pepper
For the Dressing:
2jalapeños seeded and finely chopped
Zest of 2 limes
Juice of 2 limes
2green onions finely chopped
½cuploosely packed fresh parsley choppedoptional
1.5tspsea salt to taste
To Roast the Cauliflower and Chickpeas:
Preheat the oven to 400 degrees F.
Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.
To Prepare the Quinoa:
While the cauliflower and chickpeas are roasting, cook the quinoa.
Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.
To Prepare the Jalapeño- Lime Dressing:
In a bowl, whisk together all of the ingredients for the dressing and set aside.
To Prepare the Salad:
Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
Pour all of the dressing over the ingredients and toss together.
1pounduncooked potato gnocchi*, homemade or store-bought
2/3cupdry white wine or broth
1/2cupjulienned or roughly-chopped fresh basil leavesloosely-packed
1/2cupfreshly-grated Parmesan cheeseplus extra for serving
Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges. Add cooked protein of choice and mix to heat.
Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
Serve immediately, garnished with extra Parmesan if desired.
Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes. Or alternatively steam 1 minute with 1/2 cup water in Instant Pot. Set on rack.
Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil).
Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.
Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on a small baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
Layer the dough with half of the shredded Italian cheese then top with slices of the apple, half of the bacon, garlic cloves and chunks of blue cheese.
Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.