Canadian Living 2019-10-01

88 | CANADIAN LIVING OCTOBER 2019

COOK & EAT essentials

CAULIFLOWER &

CHICKPEAS WITH

SAFFRON

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 30 MINUTES

2 tbsp olive oil

½ tsp saffron threads

1 tsp ground cumin

1 cup thinly sliced red onion

1 head cauliflower, broken in florets

½ cup chickpeas, drained and rinsed

½ cup water

2 tbsp lemon juice

salt and pepper to taste

chopped fresh parsley (optional)

Preheat oven to 400°F. In ovenproof saucepan,

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and onion; cook until onions are soft and oil

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chickpeas, water, lemon juice, salt and pepper;

cook 5 minutes or until all the water has eva-

porated. Place pan in oven and bake until

mixture is tender, about 10 minutes. Serve

garnished with chopped parsley (if using).

PER SERVING about 85 cal, 2 g pro, 5 g total fat (1 g sat. fat),

8 g carb (3 g dietary fibre, 3 g sugar), 0 mg chol, 150 mg sodium.

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KITCHEN

TIP

Double the recipe and

pack in individual

containers for ready-

to-go lunches.