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Ingredients
- 1 medium head cauliflower, chopped into florets
- 1 14-ounce can chickpeas, drained and rinsed
- 3 to 4 tablespoons olive oil, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons ground cumin, divided
- 1.5 cups uncooked quinoa
- ½ cup unsalted roasted almonds
- Salt and Pepper
- For the Dressing:
- 2 jalapeños, seeded and finely chopped
- Zest of 2 limes
- Juice of 2 limes
- 1 tablespoon white vinegar
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- ½ cup loosely packed fresh parsley, chopped
- ½ cup loosely packed fresh mint, chopped
- 1.5 teaspoons kosher salt, to taste
View Full Recipe at Amouse Your Bouche
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