Turmeric Roasted Cauliflower With Chickpeas
[Vegan, Gluten-Free]

To Make the Quinoa:

1. Rinse quinoa thoroughly, drain and add to a saucepan, add broth (or water) and salt.
2. Cover, bring to a boil on medium heat, then lower heat, and let it simmer until cooked and tender, and all the liquid is absorbed, fluff with a fork when done and set aside.
3. Alternatively, you can cook quinoa in a rice cooker by adding rinsed quinoa, broth (or water), and salt to rice cooker, stir and set to cook per the machine’s instructions. Fluff with a fork when machine shuts off.

To Make the Dressing:

1. In a small bowl, whisk maple syrup, orange juice, lemon juice together.
2. Drizzle in olive oil and whisk to emulsify.
3. Stir in garlic, turmeric, pepper flakes, and salt.

To Make the Cauliflower and Chickpeas:

1. Preheat the oven to 400°F, and line a large rimmed baking sheet with foil and oil lightly.
2. Combine cauliflower and chickpeas in a large bowl.
3. Whisk olive oil, garlic powder, cumin, turmeric, cayenne, and salt together in a small bowl.
4. Pour mixture over cauliflower and chickpea and toss together to coat completely.
5. Place cauliflower and chickpeas in a single layer on baking sheet.
6. Roast in oven for 30-35 minutes until cauliflower is tender and browned.
7. Serve warm with quinoa and a generous pour of dressing.