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Roasted Cauliflower and Chickpeas and Mustard Dressing

11 INGREDIENTS • 7 STEPS • 1HR 10MINS

Roasted Cauliflower and Chickpeas and Mustard Dressing

Recipe

4.0

6 ratings
A complete meal with the addition of quinoa for extra protein and fiber, so you can be sure you are getting what you need from your plant-based diet. Try adding in some Brussels sprouts as well for a nice variation.
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A complete meal with the addition of quinoa for extra protein and fiber, so you can be sure you are getting what you need from your plant-based diet. Try adding in some Brussels sprouts as well for a nice variation.
author_avatar
The Simple Veganista
Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!

1HR 10MINS

Total Time

$3.81

Cost Per Serving

Ingredients

Servings
2
us / metric
Chickpeas
1 can
(15.5 oz)
Chickpeas, rinsed
Cauliflower
1
Large Cauliflower
cut into florets
Olive Oil
1 Tbsp
Olive Oil
up to 2 Tbsp
Mineral Salt
to taste
Mineral Salt
Quinoa
170 g
Quinoa
I used tri-color
Water
360 mL
Water
Italian Flat-Leaf Parsley
4 Tbsp
Chopped Italian Flat-Leaf Parsley
Mustard Dressing
Dijon Mustard
1 Tbsp
Dijon Mustard
Whole Grain Mustard
1 Tbsp
Whole Grain Mustard
Lemon
1
Lemon, juiced
1 Tbsp juice per 2 servings
or Apple Cider Vinegar
Olive Oil
1 Tbsp
Olive Oil
up to 2 Tbsp

Nutrition Per Serving

VIEW ALL
Calories
734
Fat
23.9 g
Protein
29.0 g
Carbs
103.7 g
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author_avatar
The Simple Veganista
Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Toss the Chickpeas (1 can) and Cauliflower (1) together in a large roasting pan with Olive Oil (1 Tbsp) and dash or two of Mineral Salt (to taste). Roast for 45 minutes, stirring every 15 minutes or so.
step 2 Toss the Chickpeas (1 can) and Cauliflower (1) together in a large roasting pan with Olive Oil (1 Tbsp) and dash or two of Mineral Salt (to taste). Roast for 45 minutes, stirring every 15 minutes or so.
step 3
In a medium pot, add Quinoa (170 g), Water (360 mL) and pinch of Mineral Salt (to taste). Bring to a boil, cover, reduce heat and simmer for 15 minutes.
step 4
Remove cover and let set for 10 minutes and fluff with a fork.
step 4 Remove cover and let set for 10 minutes and fluff with a fork.
step 5
In a small bowl, combine the Dijon Mustard (1 Tbsp), Whole Grain Mustard (1 Tbsp), juice from Lemon (1), and Olive Oil (1 Tbsp). Set your mustard dressing aside.
step 5 In a small bowl, combine the Dijon Mustard (1 Tbsp), Whole Grain Mustard (1 Tbsp), juice from Lemon (1), and Olive Oil (1 Tbsp). Set your mustard dressing aside.
step 6
Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium-size bowl, add dressing and toss.
step 6 Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium-size bowl, add dressing and toss.
step 7
Serve cauliflower and chickpea mix over a nice bowl of quinoa, and garnish with a sprinkle of Italian Flat-Leaf Parsley (4 Tbsp). Tastes great warm or at room temperature.
step 7 Serve cauliflower and chickpea mix over a nice bowl of quinoa, and garnish with a sprinkle of Italian Flat-Leaf Parsley (4 Tbsp). Tastes great warm or at room temperature.
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