Sprouted Rye Berries and Roasted Cauliflower Bowl
- 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
- 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.
Notes
*You could easily use any sprouted grain or cooked grain (but I really like the sprouted grain flavor!)