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