Roasted Cauliflower and Chickpeas with Dijon Mustard

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Harvest compliments at the dinner table with this savory taste-twist! Cauliflower never tasted so good or came so packed with protein. 

Prep: 10 minutes

Bake time: 45 minutes

Servings: four

  • 1 14-ounce can chickpeas, rinsed, drained and dried
  • 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
  • 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
  • 1 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 -1/2 cup chopped Italian parsley
  1. Preheat oven to 400 degrees and set the rack in the middle.
  2. Toss chickpeas and cauliflower with 3 tablespoons olive oil and 1 teaspoon of salt in a large bowl.
  3. Spread cauliflower and chickpea mixture on a large baking sheet. Roast for 45 minutes until cauliflower is soft. Stir every 15 minutes.
  4. While vegetables are roasting, whisk mustard, vinegar, and 1/4 cup of olive oil and black pepper.
  5. Once the chickpeas and cauliflower are cooked, toss them with the mustard dressing and parsley. Serve warm or at room temperature.