Dishing Up the Dirt

Roasted Cauliflower and Chickpeas With Lemon-Dijon Dressing

cailie!

Are you still living in black stretchy pants ever since Thanksgiving? Please tell me I’m not alone! After all of the heavy foods we’ve consumed over the past few weeks this roasted cauliflower dish was a nice and light meal to switch things up a bit. Honestly, cauliflower is one of my favorite things to grow (and eat!) Paired with roasted chickpeas and a light lemon dressing this meal was a home- run.

caulie

garlic prep2

We are still doing a few chores around the farm but for the most part things are really quite. Our last big task was mulching all of the garlic, however, now that that is behind us we can relax a bit until we start gearing up for our big seed order and greenhouse work. I never thought I’d say this so early, but I miss the long hot days of the farm season. It’s going to be a loooong winter.

cauliflowerandchickpeas2

Thank god for delicious Oregon pinot noir and healthy meals like this to get through!

Cheers to taking off your stretchy pants and feeling like your old self again soon. Dig in.

Roasted Cauliflower and Chickpeas with Lemon-Dijon Dressing

Prep Time: 10 mins.    Cook Time: 30 mins.    Serves: 2-4

  • 1 head of cauliflower, cut into florets
  • 1 (15 oz) can chickpeas, rinsed, drained, and patted dry
  • 1 cup dry quinoa
  • 1 small bunch flat leaf parsley, diced
  • 1/8 tsp crushed red pepper flakes
  • Salt and pepper to taste
  • 2 TBS grapeseed oil or other high heat oil for cooking
For the Lemon-Dijon Dressing: 
  • 1 1/2 TBS fresh lemon juice
  • 1-2 tsp dijon style mustard
  • 1/4 cup extra virgin olive oil
  • 1/8 tsp fine sea salt

Preparation

  1. Preheat the oven to 400 degrees.
  2. In a large bowl toss the chickpeas and cauliflower with the oil. Sprinkle with salt, pepper and crushed red pepper flakes. Evenly spread on a prepared baking sheet and roast in the oven for about 20-35 minutes or until lightly browned on all sides, tossing mixture halfway through.
  3. While veggies cook prepare you quinoa. Combine 1 cup quinoa with 2 cups of water. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork. About 15 minutes.
  4. Prepare the dressing by combing all the ingredients and whisking until smooth.
  5. Combine the cauliflower and chickpeas with the quinoa. Drizzle with dressing and top with minced parsley.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.


Leave a Reply

21 thoughts on “Roasted Cauliflower and Chickpeas With Lemon-Dijon Dressing

  1. Carrie says:

    Yep! Still in the black stretch pants! My naturopath just told me yesterday that she wants me eating cauliflower more! Thank you! I think I could manage this one!

  2. Monet says:

    How have I been away for so long!?!? I’ve missed you and your delicious veggie recipes! This looks so good. Roasted cauliflower is one of my all time favorites, and I imagine this dressing adds just the right amount of zing. Thank you for sharing!!

  3. Joanne says:

    I might be living in stretchy pants until NEW YEAR’S at the rate I’m going. I definitely need more healthy goodness like this in my life!

  4. Julia says:

    Stretchy pants is where I’ll be living for the rest of the winter 🙂 I’m loving this dish! Definitely a healthy and tasty change from all the stuffing and mashed potatoes. Bring on that pinot!

  5. Aman Singh says:

    I absolutely love your recipes and they way you post them as well. Thanks a lot for sharing.

    .

  6. Kari says:

    I just discovered your blog through this recipe and I love it! So many great recipes I can’t wait to make. Thought you’d want to know you had a new follower.

  7. Mary says:

    Just tried this tonight for dinner and it was not only easy, but satisfying, and tasted great. I’m on a pretty restricted diet for the time being, but even if I wasn’t, I’d still be coming back to this again and again.

  8. Angela says:

    I pretty much LOVE this recipe! So good, so healthy! I like eating it with a baked sweet potato….delish!

    1. Andrea says:

      Yum! Sounds fantastic with the addition of sweet potatoes!

  9. Meredith says:

    This was delicious! I’m excited to follow your blog. 🙂

    1. Andrea says:

      I’m so happy you loved this dish too! Thanks for the comment 🙂

  10. Emma says:

    I pretty much made the exact same thing a couple of nights ago! I found the recipe @ The Simple Veganista. Apparently it’s from Gwyneth Paltrow’s It’s all good?
    It was certainly delicious!
    http://instagram.com/p/nbF5xdRgYi/

  11. Tanya says:

    Just tried this with cumin, paprika and a tiny bit of cayenne pepper on the veggies as I didn’t have chilli flakes in the house. It was delish!
    love your blog and your recipes.
    Thanks x

  12. I made this tonight and it was so delicious. Couldn’t help but add some avocado on top (because I add it to everything). But I loved the lemon dijon pairing with cauliflower and that the chickpeas had a little more texture to them from being roasted alongside the cauliflower. A wonderful quick and tasty quinoa bowl!

  13. Jill says:

    I’ve just made this dish for the umpteenth time and it never gets old. Thanks, Andrea, for all your creative recipes!

  14. Paula says:

    This is incredible, so easy and flavorful…what a treat. I made it tonight and the roasted cauliflower and chick peas are like candy. Thank you so much!!!

    1. Andrea says:

      so happy you enjoyed it!

  15. Sarah says:

    I LOVE this recipe. Thank you for sharing! I doubled the cauliflower bc it was just so good. I also posted this to my site. My husband LOVES this. Thank you!!

  16. Heather L. says:

    This was delicious! Made it without the quinoa as a veggie side dish. Definitely will make this again!

    1. Andrea says:

      so happy you loved this too!

  17. Michele says:

    Does anyone have a great suggestion of what to serve as a side, with this if needed.

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