Start your menu-planning for the month right here -- with kick and crunch and a crown of drizzled honey, 30 days never tasted so darn good. Served as a simple salad or side dish, this recipe stands out all by itself. Stuffed into a crisp wrap of lettuce or spooned over nutty brown rice, however, it becomes a full-fledged meal that will satisfy for lunch and dinner.
Make this mix your own by substituting or adding more of your favorite beans and vegetables: chopped broccoli, white beans, fresh corn, and bell peppers would all add delicious twists to the design.
Prepare your ingredients: Drain the chickpeas and place in a bowl. Peel and devein the shrimp and place in a separate bowl. Slice the cauliflower into quarters, remove the core and the roughly chop; combine with the chickpeas.
In a food processor blend together the oil, chipotle peppers, and chili powder to a paste-like consistency. Pour 2/3 over the chickpeas and cauliflower and the rest over the shrimp. Toss to coat everything.
Spread the cauliflower-and-chickpea mixture onto a cookie sheet, season with salt, and roast until the cauliflower is tender, about 30 minutes.
Remove the cauliflower from the oven, place the marinated shrimp over top, season with salt again, and place back in the oven for 10-15 more minutes, or until the shrimp is opaque and cooked throughout.
Garnish with chopped cilantro, a squeeze of fresh lime, a drizzle of honey, and serve warm.
Tips + Tricks
You may marinate the shrimp, and marinate and cook the cauliflower mixture in advance and keep them both in the refrigerator. About 15 minutes before eating, combine the shrimp and cauliflower and heat until the shrimp is cooked. Be sure to wait to cook the shrimp until just before service as reheated shrimp can taste rubbery.