Name: Coriander Cauliflower and Chickpeas
Ingredients: 4 teaspoons coconut oil, divided; ½ medium onion, diced; 2 teaspoons whole coriander seeds; 1 teaspoon minced ginger (½-inch piece); 2 teaspoons minced garlic (about 3 cloves); 2 stalks lemongrass, cut into 1-inch pieces; 1 teaspoon salt, divided, plus more to taste; 1¼ cups coconut milk, divided; 1 cup short-grain brown rice; 1 head cauliflower, cut into bite-sized florets; 3 cups cooked chickpeas; ¼ cup chopped cilantro, more for garnish; 1 small Fresno chile (or other chile pepper), thinly sliced (optional)

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How this works

Coriander Cauliflower and Chickpeas

High in protein and fiber, this dish is light, yet warm and comforting.

Course: Entree

Keyword: cauliflower, chickpeas, coriander, vegetarian

Servings:

Calories: 600kcal

Author: Autumn Matli

Ingredients

4 teaspoons coconut oil, divided
½ medium onion, diced
2 teaspoons whole coriander seeds
1 teaspoon minced ginger (½-inch piece)
2 teaspoons minced garlic (about 3 cloves)
2 stalks lemongrass, cut into 1-inch pieces
1 teaspoon salt, divided, plus more to taste
1¼ cups coconut milk, divided
1 cup short-grain brown rice
1 head cauliflower, cut into bite-sized florets
3 cups cooked chickpeas
¼ cup chopped cilantro, more for garnish
1 small Fresno chile (or other chile pepper), thinly sliced (optional)

Instructions

Heat oven to 400°. In a medium saucepan, heat 2 teaspoons coconut oil over medium heat. When oil has melted, add onion and stir to coat. Reduce heat to medium-low, and cook onion 8–10 minutes, until fragrant and translucent.
While onion is cooking, place coriander in a small pan and toast over medium heat, 5–8 minutes, until fragrant and slightly browned; frequently shake pan to toast evenly. Remove from heat; transfer to a spice grinder or mortar and pestle, and grind.
Add ginger, garlic, lemongrass, ½ teaspoon salt and half of ground coriander to onion mixture; stir to combine. Cook 2–3 minutes, until fragrant.
Add 1 cup coconut milk and rice; stir and cover to cook over low heat 35–45 minutes, until liquid is absorbed and rice is creamy. Remove lemongrass.
While rice is cooking, combine cauliflower and chickpeas on parchment-lined baking sheet. Drizzle with 2 teaspoons coconut oil, add remaining coriander and ½ teaspoon salt, and stir to coat. Roast in oven 35–45 minutes, or until browning; stir halfway through.
Remove cauliflower and chickpeas from oven, and place in large sauté pan with ¼ cup coconut milk. Cook over medium-low heat 3–5 minutes, until combined. Stir in cilantro and salt, to taste.
To serve, scoop rice on plates with a ½-cup measuring cup, and serve cauliflower mixture alongside. Garnish with cilantro and chile peppers.

Notes

Live Naturally is excited to partner with Bauman College, whose students like Autumn created this recipe. Bauman is committed to spreading wellness through the healing power of fresh, whole food. Their programs equip students with the tools necessary to support people—locally and globally—in achieving optimal health. Visit baumancollege.org.

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