Joe Misseri

Roasted Cauliflower & Smoky Cinnamon Spices

Ingredients

• 13 oz chickpeas (1 can)

• 10 oz cauliflower florets

• 6 oz carrots

• 2 scallions

• 1 lemon

• 1 cup basmati rice

• 2 tbp smoky cinnamon paprika spice

• 8 tbsp sour cream

• 2 tsp hot sauce

• 2 oz dried apricots

Prep

1. Preheat oven to 425, will be using top rack

2. Drain and rinse chickpeas, pat as dry as possible to roast better

3. Cut cauliflower into bite sized pieces and carrots on a diagonal to 1/2inch thick slices

4. Thinly slice scallion, zest and quarter lemon

Cook Rice

1. Heat a drizzle of olive oil in a small pot over med-high heat

2. Add scallion whites and cook 1min until fragrant.

3. Add rice, 3/4cup of water, and a big punch of salt.

4. Bring to boil, then cover and reduce to a low simmer

5. Cook until rice is tender, 15-18min. Keep covered off heat until ready to serve.

Roast

1. Toss chickpeas, cauliflower, and carrots on a baking sheet w/ cinnamon paprika spice, a large drizzle of olive oil, and some salt.

2. Roast on top rack until chickpeas are lightly browned and veggies softened, 20-22minutes.

3. Remove from oven and squeeze lemon juice over mixture.

Make Crema

1. In a small bowl, combine sour cream and hot sauce to taste.

2. Add 1tsp of water at a time until mixture can be drizzled

3. Season with salt and pepper.

Finish Rice

1. Fluff rice with a fork, stir in 1 tablespoon of butter, apricots, and lemon zest to taste.

2. Taste and season with salt and pepper

Serve

1. Divide rice between bowls, top with cauliflower, carrots, chickpeas, and crema.

2. Garnish with scallion greens, service with remaining lemon wedges.

recipe via HelloFresh