Cauliflower & Chickpea Veggie Rice Bowls with Citrus & Charred Scallions

Ingredients

• 1 head cauliflower, cut into florets
• 6 tbsp olive oil, divided
• 1 ¼ tsp salt, divided
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp coriander
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ tsp cumin
• ⅓ cup chopped cashews
• ⅔ cup chopped fresh cilantro
• 2 cloves minced garlic, divided
• 4 scallions, trimmed & cut into thirds
• 2 tbsp white wine vinegar
• Juice of 1 lemon
• Zest of ½ lemon
• Pepper to taste
• ⅓ cup chopped dates
• 1 bag Natural Heaven White Rice
• Juice 1 lime
• ⅓ cup chopped cilantro

Instructions

1. Preheat oven to 425°F (220°C). Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats.
2. Add cauliflower to the hot large sheet pan. Add 2 tbsp of olive oil, ½ tsp salt, paprika, garlic powder & coriander to cauliflower & toss. Spread & place in oven for 30-35 minutes, until crisp & tender.
3. Add chickpeas to the small sheet pan. Add 1 tbsp of olive oil, ½ tsp salt & cumin & toss to coat. Place in oven for 20 minutes. After 20 minutes, remove chickpeas & add cashews & ⅓ cup cilantro. Toss & place back in oven for 10 minutes.
4. Make the topping. Heat a skillet over medium heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 2 tbsp olive oil, vinegar, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside.
5. Make the rice. Add the bag of Natural Heaven white rice to a pan, heat over medium heat for 2 minutes, then add olive oil, remaining garlic & remaining salt. Mix & heat for another minute. Turn off heat, add lime juice & cilantro, then mix.
6. Assemble bowls: Add some rice to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing.