Roasted Cauliflower & Chickpeas with Dijon Dressing
2022 Grand Prize Winner DDPG CannedBeans.org Recipe Contest: Leilah Korbines, MPH, RDN, CD, CDCES
Prep time:
Ingredients
- 1 Head of cauliflower, cut into florets
- 1 Can chickpeas, drained
- Oil for roasting (coconut, avocado)
- Salt to taste
- 1 cup quinoa
For the Dressing
- 2 Tbsp Dijon mustard
- 2 Tbsp whole grain mustard
- 1-2 Tbsp lemon (or the juice of 1/2 lemon)
- 2-4 Tbsp olive oil
Optional
Directions
- Heat oven to 400 degrees F. Cut cauliflower head into florets. Drain can of chickpeas. Spread both on a baking sheet and drizzle with oil of your choice (I used avocado oil). Roast for 20-30 mins, stirring every 10 mins until the cauliflower is tender and edges become light brown.
- While the cauliflower and chickpeas are roasting, make your quinoa. Measure 1 cup of uncooked quinoa into fine-mesh strainer and rinse thoroughly. Add quinoa and 2 cups water to a pot and bring to a boil. Reduce to simmer/low-boil and cook for 15 minutes. Remove from heat and fluff with a fork.
- Prepare the dressing by simply mixing the mustards, lemon juice, and oil together. Use a whisk or a fork to combine thoroughly.
- Remove the roasted cauliflower and chickpeas from the oven and toss with the quinoa.
- Drizzle the dressing over and mix it in. If you'd like, top with chopped fresh parsley and/or black pepper.
Note: This dish can be served warm or cold, depending on your mood!
Nutrition Facts
Serving Size: 1-2 cups
Servings Per Recipe: 4
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Amount Per Serving
Calories 410
Total Fat 22 g
Saturated Fat 5 g
Cholesterol 0 mg
Sodium 530 mg
Total Carbohydrate 43 g
Sugars 8 g
Dietary Fiber 11 g
Protein 13 g