Sprouted Rye Berries and Roasted Cauliflower Bowl

  • Author: Erin Alderson
  • Yield: 2 1x



  • 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


  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.


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