RECIPE
11 INGREDIENTS7 STEPS1HR 10MIN

Roasted Cauliflower and Chickpeas and Mustard Dressing

4.0
6 Ratings
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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!
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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.

1HR 10MIN

Total Cooking Time

11

Ingredients
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 can
(15.5 oz)
Chickpeas , rinsed
1
cut into florets
1 Tbsp
up to 2 Tbsp
1 cup
I used tri-color
1 1/2 cups
Water
1 Tbsp
Dijon Mustard
1 Tbsp
Whole Grain Mustard
1 Tbsp
up to 2 Tbsp
Mustard Dressing
1 Tbsp
Apple Cider Vinegar
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Directions

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Step 1
Preheat oven to 400 degrees F (205 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) , Lemon Juice (1 Tbsp) 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.

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