Sprouted Rye Berries and Roasted Cauliflower Bowl

09.15.14
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Sprouted Rye and Roasted Cauliflower Bowl | @naturallyella
Sprouted Rye | @naturallyella
Sprouted Rye and Cauliflower Bowl | @naturallyella
Sprouted Rye, Chickpea and Roasted Cauliflower Bowl | @naturallyella

I love being self-employed but one of the major drawbacks is when I get sick, I go into a slight panic mode. I've mentioned I'm the type of girl that wings it most days (which also means, I don't schedule out blog post very far in advance.) 90% of the time, this isn't a problem until I get sick and can't even think about stepping foot in the kitchen (which happened last week and why it's been so quiet on the blog/social media).

This little bowl is another thrown together recipe (I think where I'm headed for every meal.) I've been working a lot with sprouted grains and beans, finding which flavors I like the best and sprouted rye berries has quickly become a favorite. Rye has a unique flavor and once sprouted, the flavor is a bit muted, but still very unique. I ate this salad for lunch for a few days in a row and the flavor was better each day. Of course, if rye berries aren't your thing, any type of sprouted grain would work (or cooked grain for that matter.) I think next time I'll plan ahead and sprout the chickpeas as well!

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Sprouted Rye Berries and Roasted Cauliflower Bowl

  • Author: Erin Alderson
  • Yield: 2 1x

Ingredients

Scale
  • 3 cups cauliflower florets
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups sprouted rye berries*
  • 1 cup chickpeas, drained and rinsed if using canned
  • 1/4 cup pepitas
  • 1/4 cup chopped green onion
  • 1/2 ounce crumbled feta
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Pinch salt
  • Pinch Pepper

Instructions

  1. Preheat oven to 400˚. Toss cauliflower with olive oil, salt, and pepper. Spread into a single layer on a baking tray and roast until tender and lightly charring, 30-40 minutes.
  2. In a bowl, combine the rye berries, roasted cauliflower, chickpeas, pepitas, green onions, and feta. Drizzle olive oil and lemon juice over and toss until combined. Taste and adjust seasonings as desired.

Notes

*You could easily use any sprouted grain or cooked grain (but I really like the sprouted grain flavor!)

 

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16 comments on “Sprouted Rye Berries and Roasted Cauliflower Bowl”

  1. Love love love roasted califlower. There's really nothing better. Glad you are feeling better too! Thanks for sharing I haven't worked with eye berries but will check this out next time I go to whole foods!!

  2. Thank you! I will be trying this tonight. I have a mini goal of trying a new ingredient every couple week, learning a few different ways to use it. I was inspired to do this by your site which makes it so easy! I was at my local health food shop and they had grain bag in a row and I closed my eyes and pick one. Definitely trying this Rye Berry recipe first.

  3. I made this for lunch today and it was fantastic. I used lime instead of lemon, and added some red capsicum and cucumber (because that's what I had), and I will definitely be having it for lunch again tomorrow.

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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