I like to make a double batch of this so I’ll have another portion ready to go later in the week. Keep remaining ingredients all separate, and reheat them together just before serving.
1/2 head cauliflower, stems removed and cut into thick slices
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/2 cup whole wheat Israeli couscous
1 clove garlic, finely chopped
Pinch of ground cumin
1/2 15-ounce can chickpeas, drained and rinsed
1 tablespoon chopped fresh Italian flat-leaf parsley
Micro arugula, for serving
1. Preheat oven to 400°F. Place cauliflower on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 20-25 minutes, turning once halfway, until softened.
2. Meanwhile, bring 1 cup water to a boil. Add couscous and a pinch of salt, cover and cook until tender and all of water is absorbed, about 10 minutes. Set aside.
3. In a medium sauté pan, heat another 1 tablespoon of olive oil over medium heat. Add garlic and cumin and cook for 1-2 minutes. Add chickpeas, couscous, cauliflower and parsley and cook until warmed through, about 5 minutes. Transfer to a serving bowl and top with arugula. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper and serve.
For more recipes using cauliflower, click here.