CAULIFLOWER & CHICKPEA VEGGIE RICE BOWLS WITH CITRUS & CHARRED SCALLIONS

1. Preheat oven to 425°F (220°C). Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats. 
2. Add cauliflower to the hot large sheet pan, then add 2 tbsp of olive oil, ½ tsp salt, paprika, garlic powder & coriander to cauliflower & toss. Spread & place in oven for 30-35 mins, until crisp & tender. 
3. Add chickpeas to the small sheet pan, add 1 tbsp of olive oil, ½ tsp salt & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add cashews & ⅓ cup cilantro. Toss & place back in oven for 10 mins. 
4. Make topping: Heat a skillet over medium heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 2 tbsp olive oil, white wine vinegar, lemon juice (from 1 lemon), 1 clove of minced garlic, chopped dates, lemon zest (from ½ lemon) & salt & pepper to taste. Mix to combine & set aside. 
5. Make rice: Add bag of Natural Heaven white rice to a pan, heat over medium heat for 2 minutes, then add olive oil, remaining garlic & remaining salt. Mix & heat for another minute. Turn off heat, add lime juice (from 1 lime) & ⅓ cup cilantro, then mix. 
6. Assemble: Add some rice to a bowl, top with a few spoonfuls of roasted cauliflower & chickpeas, a spoonful of scallion mixture & a drizzle of dressing.