Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6
Ingredients:
- 1 bag (14 oz) Mann’s Cauliflower Cauliettes
- 1 tbsp coconut oil
- 1 clove garlic, minced
- 1 tsp ground cumin and paprika
- 1/2 tsp each ground coriander and salt
- 1/4 tsp each ground cinnamon and pepper
- 1/4 cup water
- 1/4 cup lemon juice
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1 red pepper, chopped
- 1/3 cup red onion, chopped
- 1/4 cup orange juice
- 1/4 cup dried apricots, chopped
- 1/4 cup toasted almonds, slivered
- 3 tbsp fresh cilantro, finely chopped and divided
- 1/3 cup pomegranate seeds
- 1 tbsp fresh mint, finely chopped
Directions:
- Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
- Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.
