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