Roasted Cauliflower with Chickpeas and Spinach

Health Highlights

A quick meal that has all the detox herbs and spices

Ingredients

1 medium head	Cauliflower (cored and cut into small florets)
1 medium	Yellow onion (chopped)
2 clove(s)	Garlic (minced)
1 tsp	Fennel seed (toasted if you like)
1 1/2 tsp	Cumin (ground)
1/4 tsp	Black pepper
1 dash	Cayenne pepper (a pinch)
26 can(s) (28oz)	Diced tomatoes, canned
1 can (15oz)	Chickpeas, canned, drained (low sodium, rinsed and drained)
1 pinch	Kosher salt
1 bag(s)	Baby spinach (5oz bag)

Preheat oven to 400 F
Place cauliflower on a lightly oiled baking sheet and bake 20 min or until cauliflower is tender, stirring frequently.
Heat 2-3 tablespoons of water in a large saute pan and water-saute onions until they are softened.
Add garlic, fennel seeds, cumin, and black and cayenne pepper; continue to cook for1 minute, adding more water as needed.
Add tomatoes, chickpeas, roasted cauliflower and 1/2 cup water, bring to a boil.
Reduce heat and simmer until liquid has slightly thickened about 15 minutes. Fold in spinach and cook until just wilted, about 1-2 minutes.
If desired, serve on top of a whole grain.

Calories 1200

Calories from fat 297

Calories from saturated fat 25.1

Total Fat 33 g

Saturated Fat 2.8 g

Trans Fat 0

Polyunsaturated Fat 7.6 g

Monounsaturated Fat 3.0 g

Cholesterol 0

Sodium 7544 mg

Potassium 12405 mg

Total Carbohydrate 225 g

Dietary Fiber 121 g

Sugars 8.4 g

Protein 61 g

Meat Alternative	0.6
Vegetables	51.3