Ingredients:
1 head cauliflower, chopped
1 red onion, thinly sliced
2 to 3 garlic cloves, unpeeled
4 tsp (20 mL) + 1 Tbsp (15 mL) extra-virgin olive oil, divided
Sea salt and ground black pepper, to taste
6 organic boneless, skinless chicken thighs, chopped into small pieces
3 garlic cloves, minced
1 fennel bulb, cored and slivered
1 Tbsp (15 mL) smoked paprika
2 tsp (10 mL) chili powder
1/4 tsp (1 mL) ground cinnamon
1/3 cup (80 mL) chopped fresh dill
1/3 cup (80 mL) prepared hummus
1/4 cup (60 mL) pepitas
1/4 cup (60 mL) dried cranberries
1/4 cup (60 mL) chopped toasted almonds or pistachios
Directions:
- Preheat oven to 475 F (250 C).
- Divide cauliflower, onion, and unpeeled garlic cloves between 2 large baking sheets lined with parchment paper. Drizzle each with 2 tsp (15 mL) oil and sprinkle with salt and pepper. Roast in preheated oven, switching racks halfway, until lightly charred, 20 to 25 minutes.
- Meanwhile, toss chicken, minced garlic, and fennel with 1 Tbsp (15 mL) oil, paprika, chili powder, and cinnamon. Heat large wide frying pan over medium-high heat. When hot, add chicken and stir-fry until cooked through, about 5 minutes. Remove from heat and stir in dill. For best results, work in batches so chicken browns evenly.
- Remove roasted garlic cloves from baking sheet. Squeeze out and mash with flat side of knife. Stir into hummus and add enough warm water so it’s thin enough to drizzle.
- Divide cauliflower among plates and top with chicken and fennel mixture. Sprinkle with pepitas, cranberries, and almonds. Drizzle with hummus.
Notes: For crispier, almost hash brown-esque cauliflower, be sure to finely chop the florets. Try blending hummus with a handful of chopped basil to pump up the flavour.
Each serving contains: 320 calories; 23 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 23 g total carbohydrates (8 g sugars, 7 g fibre); 190 mg sodium
Serves: 6
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