Name: Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 head cauliflower (cut into florets); 1 15 oz can chickpeas, rinsed, drained and patted dry; 2 tablespoons olive oil; 1/8-1/4 teaspoon crushed red pepper flakes; sea salt and pepper to taste; 3 tablespoons chopped fresh parsley; -2 cups cooked quinoa; For the dressing:; 1/4 cup extra virgin olive oil; juice from 1 lemon; 2 teaspoons dijon mustard

The best recipe for Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing

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Here’s your meatless monday meal idea!

I adapted this recipe from one found on the blog Dishing Up The Dirt. I stumbled upon this site one night after spending way too many mind numbing hours lost in the abyss of Pinterest. But, I’m glad I did because she has delicious recipes and beautiful photos….it is definitely going on my favorite blog list!

This meal was super easy to prepare using only simple, wholesome ingredients. Although it is a “meatless” meal, it is packed with protein and won’t leave you hungry!

roasted cauliflower and chickpeas with lemon dijon dressing vegan gluten free recipe

Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing

The best recipe for Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing

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Prep Time: 5

Cook Time: 30

Total Time: 35

Course: Breakfast, Main Meal

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 444kcal

Cost: $3

Ingredients

1 head cauliflower cut into florets
1 15 oz can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil
1/8-1/4 teaspoon crushed red pepper flakes
sea salt and pepper to taste
3 tablespoons chopped fresh parsley
-2 cups cooked quinoa
For the dressing:
1/4 cup extra virgin olive oil
juice from 1 lemon
2 teaspoons dijon mustard

Instructions

Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper and set aside.
In a large bowl, add cauliflower and chickpeas. Drizzle with olive oil, add crushed red pepper flakes, sea salt and pepper, stirring to coat. Spread evenly onto cookie sheet and place in the oven. Cook 20-30 minutes, tossing halfway through. Cook until lightly golden, but not burnt!
Meanwhile, whisk together lemon dijon dressing ingredients.
Drizzle over cooked cauliflower and chickpeas, add fresh parsley and mix to coat.
Serve over cooked quinoa and enjoy 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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