Roasted Cauliflower & Chickpeas with Dijon Dressing Submitted by Leilah Korbines
- 1 head of cauliflower, cut into florets
- 1 can (~15 oz) 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
- Black pepper
Heat oven to 400 degrees F. Cut cauliflower head into florets. Drain a 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 minutes until the cauliflower is tender and the edges become light brown.
While the cauliflower and chickpeas are roasting, make your quinoa. Measure 1 cup of uncooked quinoa into a fine-mesh strainer and rinse thoroughly. Add quinoa and 2 cups water to a pot and boil. Reduce to simmer/low-boil and cook for 15 minutes. Remove from heat and fluff with a fork.
Prepare the dressing by mixing the mustards, lemon juice, and oil. 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.
This dish can be served warm or cold, depending on your mood!
Nutrition Analysis, per serving (Analyzed with avocado oil for roasting.)
356 calories; 52.6 g carbohydrate; 9 g fiber; 1.8 g sugars; 12.2 g protein; 11.7 g fats; 1.5 g saturated fat