Roasted Cauliflower and Chickpeas and Mustard Dressing
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.
Total Time
1hr 10min
4.0
6 Ratings
Author: The Simple Veganista
Servings:
2
Ingredients
•
1
can
(15.5 oz)
Chickpeas
, rinsed
•
1
Large
Cauliflower
•
1
Tbsp
Olive Oil
•
to taste
Mineral Salt
•
1
cup
Quinoa
•
1 1/2
cups
Water
•
4
Tbsp
Chopped
Italian Flat-Leaf Parsley
•
1
Tbsp
Dijon Mustard
•
1
Tbsp
Whole Grain Mustard
•
1
Tbsp
Olive Oil
Mustard Dressing
•
1
Lemon
, juiced
or Apple Cider Vinegar
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
4.
Remove cover and let set for 10 minutes and fluff with a fork.
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.
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.
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.
Nutrition Per Serving
CALORIES
734
FAT
23.9 g
PROTEIN
29.0 g
CARBS
103.7 g
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