Family Foods

From Our Family
to Yours

Cauliflower Keto Bowl
Makes 4


1.For the hummus, soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
2.In blender or food processor, place soaked seeds, reserved soaking liquid, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper; pulse until smooth. Hummus can be made up to 3 days ahead and chilled.
3.Preheat oven to 220˚C (425˚F). Line a baking sheet with parchment paper. Toss together cauliflower and oil. Arrange in single layer on lined sheet. Roast 20 to 25 min., turning halfway through, until tender and lightly charred.
4.Divide spinach into 4 bowls. Top with roasted cauliflower, chicken, avocado, salsa, hummus and parsley.

Tip: Try the hummus as a dip for veggies or it can be drizzled over grilled fish and chicken as a sauce.

Sunflower Seed Hummus: 1 cup (250 mL) raw, unsalted sunflower seeds 1 cup (250 mL) unsweetened almond beverage 2 tsp (10 mL) lemon zest 1/4 cup (60 mL) lemon juice 3 tbsp (45 mL) olive oil 2 cloves garlic, minced 1 tsp (5 mL) ground cumin pinch each of salt and pepper Keto Bowls: 6 cups (1.5 L) small cauliflower florets 2 tbsp (30 mL) olive oil 6 cups (1.5 L) loosely packed baby spinach 2 cups (500 mL) chopped cooked chicken or turkey 1 avocado, thinly sliced 1/2 cup (125 mL) tomato salsa 1/4 cup (60 mL) finely chopped fresh parsley