Dinner

Roasted Cauliflower and Chickpeas with Mustard Dressing over Quinoa Recipe

ByNoah Steele December 18, 2025December 18, 2025

Introduction

This roasted cauliflower and chickpeas dish, paired with fluffy quinoa and a tangy mustard dressing, makes a flavorful and nutritious meal. It’s easy to prepare and perfect for a satisfying lunch or dinner that’s both hearty and wholesome.

A bowl with three main layers: the bottom layer is light brown and white cooked quinoa with a grainy texture filling most of the bowl; the middle layer consists of golden roasted chickpeas scattered evenly over the quinoa; the top layer is made of large, light cream-colored roasted cauliflower florets with brown char marks, garnished with small green parsley leaves. A bright yellow lemon wedge sits next to the cauliflower for color contrast. A silver fork rests on the quinoa at the bottom right inside the bowl. The bowl is white with speckled spots, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can chickpeas
1 cauliflower

1 tablespoon olive oil
Mineral salt, to taste

1 cup quinoa
1 1/2 cups water

1/4 cup Italian flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard

1 lemon
1 tablespoon olive oil (for dressing)

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).

Step 2: In a large roasting pan, toss the chickpeas and chopped cauliflower with 1 tablespoon olive oil and a dash or two of mineral salt. Roast for 45 minutes, stirring every 15 minutes to ensure even cooking.
Step 3: Meanwhile, combine the quinoa, water, and a pinch of mineral salt in a medium pot. Bring to a boil, then cover and reduce heat to simmer for 15 minutes.
Step 4: Remove the pot from heat, keep the cover on, and let the quinoa sit for 10 minutes. Fluff it with a fork before serving.

Step 5: In a small bowl, whisk together the Dijon mustard, whole grain mustard, lemon juice, and 1 tablespoon olive oil to make the mustard dressing. Set aside.
Step 6: When the roasted vegetables are done, let them cool slightly. While still warm, transfer them to a bowl, add the mustard dressing, and toss to evenly coat.
Step 7: Serve the roasted cauliflower and chickpeas over the quinoa and garnish with a sprinkle of chopped Italian flat-leaf parsley. This dish is delicious warm or at room temperature.

Tips & Variations

For extra texture, add toasted nuts like almonds or pine nuts as a topping.
Swap quinoa for couscous or bulgur for a different grain base.
If you prefer a spicier kick, sprinkle some crushed red pepper flakes into the mustard dressing.

Try adding roasted garlic or a pinch of smoked paprika to the chickpeas and cauliflower before roasting for deeper flavor.

Storage

Store leftover roasted cauliflower and chickpeas with quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a salad. The mustard dressing may thicken when chilled; stir in a little water or olive oil to loosen it if needed before serving.

How to Serve

A round white bowl filled with three main layers: the bottom layer is a fluffy mix of light beige and brown quinoa grains, the middle layer consists of golden roasted chickpeas scattered evenly, and the top layer showcases lightly browned cauliflower florets with some green parsley leaves sprinkled for garnish. A bright yellow lemon wedge sits near the edge of the bowl, and a silver fork rests inside on the right side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas require soaking overnight and longer cooking time. Using canned chickpeas is a convenient option that still delivers great flavor and texture.

Is this recipe suitable for meal prep?

Absolutely. This dish stores well and makes a great meal prep option. You can prepare the roasted vegetables, quinoa, and dressing in advance and combine them when ready to eat.