Roasted Cauliflower and Chickpeas and Mustard Dressing

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(15.5 oz)

Chickpeas , rinsed

1

Large Cauliflower

cut into florets

1 Tbsp

Olive Oil

up to 2 Tbsp

to taste

Mineral Salt

1 cup

Quinoa

I used tri-color

1 1/2 cups

Water

1/4 cup

Chopped Italian Flat-Leaf Parsley

1 Tbsp

Dijon Mustard

1 Tbsp

Whole Grain Mustard

1 Tbsp

Olive Oil

up to 2 Tbsp

Mustard Dressing

1

Lemon , juiced

1 Tbsp juice per 2 servings

or Apple Cider Vinegar

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 3

In a medium pot, add Quinoa (1 cup) , Water (1 1/2 cups) 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 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 7

Serve cauliflower and chickpea mix over a nice bowl of quinoa, and garnish with a sprinkle of Italian Flat-Leaf Parsley (1/4 cup) . Tastes great warm or at room temperature.