Roasted Cauliflower & Chickpeas with Dijon Dressing

Roasted Cauliflower & Chickpeas with Dijon Dressing

2022 Grand Prize Winner DDPG CannedBeans.org Recipe Contest:  Leilah Korbines, MPH, RDN, CD, CDCES


Prep time: 

Ingredients Roasted Cauliflower & Chickpeas with Dijon Dressing

  • 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
  • Parsley
  • Black pepper

Directions

  1. 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.
  2. 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.
  3. Prepare the dressing by simply mixing the mustards, lemon juice, and oil together. Use a whisk or a fork to combine thoroughly.
  4. Remove the roasted cauliflower and chickpeas from the oven and toss with the quinoa.
  5. 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