• prep: 20 min
• cook: 35 min
• total: 55 min

servings:

• 1 small head cauliflower, cut into small florets
• 1 1/2 cups cooked quinoa
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons bread crumbs, gluten free or regular
• 1 teaspoon ketchup
• 3 teaspoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons coconut sugar, or brown sugar
• 1 teaspoon smoked paprika - optional
• 1/2 teaspoon black pepper
• Optional toppings: Creamy Lime Slaw (recipe linked above)

Click Here For Step-By-Step Instructions