Have you been craving a delicious Mediterranean-style meal that’s good for your bones? This recipe is for you!
Our Roasted Cauliflower with Prunes recipe features an out-of-the-box use of prunes – serve it as a delicious side dish for roasted pork tenderloin, chicken, or fish.
Roasted Cauliflower with Prunes | BoneCoach™ Recipes
TOTAL TIME: 30 minutes
4 cups cauliflower florets
1 cup boiled sprouted chickpeas
3 tablespoons olive oil
1 tsp sea salt
1/4 tsp freshly cracked black pepper
1/4 tsp garlic powder
1/2 tsp ground cumin
1 pinch red pepper flakes (optional)
1 cup cooked sprouted quinoa
1/2 cup sliced prunes
1 tablespoon fresh lemon juice
2 cups baby greens (watercress / arugula / kale / collards / mustard greens), roughly chopped
Quinoa (Not to be consumed on SCD, Paleo, Paleo AIP)
Chickpeas/Garbanzo beans (Not to be consumed on SCD, Paleo, Paleo AIP)
Cumin (Not to be consumed on Paleo AIP)
Pepper flakes (Not to be consumed on Paleo AIP)
1) Line a baking tray with parchment paper and preheat the oven to 400F. Toss together the cauliflower, chickpeas, oil, salt, pepper, garlic powder, cumin and red pepper flakes. Bake for 20-25 minutes or until cauliflower is golden.
2) Transfer the cooked vegetables into a large bowl. Add in the cooked quinoa, prunes, baby greens and lemon juice. Mix until combined and adjust seasoning as desired.
Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.
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The information shared above is for informational purposes only and is not intended to provide medical or nutrition therapy advice; it does not diagnose, treat or cure any disease, condition; it is not to be used as a replacement or substitute for medical advice provided by physicians and trained medical professionals. If you are under the care of a healthcare professional or are currently using prescription medications, you should discuss any dietary and lifestyle changes or potential dietary supplements use with your doctor. You should not discontinue any prescription medications without first consulting your doctor.
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