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 | GF, DF | BoneCoach™ Recipes

SERVES: 4

TOTAL TIME: 30 minutes

Ingredients

4 cups cauliflower florets

1 cup boiled sprouted chickpeas

3 tablespoons fresh pressed extra virgin 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

Ingredient Notes

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)

Directions

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.