Cauliflower Rice Bowls with Maple Turmeric Vinaigrette

Vinaigrette

• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp pure maple syrup from Canada
• 2 Tbsp chopped cilantro
• 1 tsp minced fresh ginger
• 1/2 tsp ground turmeric
• 1/2 tsp kosher salt
• 1/4 tsp pepper

Cauliflower Bowls

• cauliflower rice, about 12 ounces
• chopped onion
• olive oil
• clove garlic, minced
• chickpeas, drained
• pure maple syrup from Canada
• avocado, pitted and sliced
• chopped tomatoes
• fresh corn kernels (from 2 ears of corn)

Vinaigrette

1. Whisk olive oil, vinegar, pure maple syrup, cilantro, ginger, turmeric, kosher salt and pepper together until blended; reserve.

Cauliflower Bowls

1. Preheat oven to 425° F.
2. Combine cauliflower rice, onion, olive oil and garlic and arrange on three-fourths of a large baking sheet with shallow sides.
3. Combine chickpeas and pure maple syrup and arrange on remaining 1/4 of baking sheet with shallow sides.
4. Roast 25 minutes or until cauliflower rice is tender and chickpeas are heated through.
5. Divide cauliflower rice evenly between four bowls.
6. Top with chickpeas, avocado, tomatoes and corn.
7. Drizzle with reserved vinaigrette.
8. Garnish with cilantro sprigs, if desired.