Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing Meatless Monday, Vegan and Gluten-Free

The best recipe for Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing
roasted cauliflower and chickpeas with lemon dijon dressing vegan gluten free best recipe

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 best recipe
Print

Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing

The best recipe for Roasted Cauliflower and Chickpeas with Lemon Dijon Dressing
Course Breakfast, Main Meal
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 444kcal
Cost $

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
How many Ounces Are in a Cup?
How many Grams are in a Cup?

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

Calories: 444kcal | Carbohydrates: 16g | Protein: 6g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 149mg | Potassium: 919mg | Fiber: 6g | Sugar: 6g | Vitamin A: 547IU | Vitamin C: 152mg | Calcium: 77mg | Iron: 2mg
Cristina C. RD LDN
Follow me!

Leave a Comment

Recipe Rating