Warm grain bowl with roasted cauliflower & spicy chicken.

INGREDIENTS

to roast the cauliflower:

2 cups

cauliflower florets

1 tbsp

olive oil or vegetable oil

1 tbsp

minced garlic

sprig of thyme (optional)

shake of red chili pepper

salt and ground black pepper, to taste (I used about 1 tsp salt and a shake of pepper)

1 tsp

grated Parmesan

to steam the chicken:

chicken breast

2 tsp

vegetable oil

parchment paper or foil, for steaming

salt and ground black pepper

2 tbsp

hot sauce (I used Frank’s)

1 tsp

brown sugar

to sauté the kale:

2 tsp

olive oil or vegetable oil

1 tbsp

minced garlic

2 cups

kale, ribs removed

1 tsp

grated Parmesan

salt and ground black pepper,

2 tbsp

water or chicken stock

to assemble:

to 1 1/2 cups cooked quinoa (or lentils, wheatberries, farro, etc.) (see Notes for how to cook quinoa)

small sundried tomatoes (about 1/2 cup)

spring greens or arugula

1/4 cup

grated or shaved Parmesan, or more or less, to taste