Description
This Roasted Cauliflower and Chickpeas recipe features crispy roasted chickpeas and cauliflower tossed in a tangy mustard dressing, served over fluffy quinoa. It’s a hearty and nutritious vegetarian meal that combines warm roasted vegetables with zesty, flavorful mustard dressing, making it perfect for a comforting lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 can Chickpeas, drained and rinsed
- 1 medium Cauliflower, cut into florets
- 1 tablespoon Olive Oil
- Mineral Salt, to taste
Quinoa
- 1 cup Quinoa
- 1 1/2 cups Water
- Pinch of Mineral Salt
Mustard Dressing
- 1 tablespoon Dijon Mustard
- 1 tablespoon Whole Grain Mustard
- Juice of 1 Lemon
- 1 tablespoon Olive Oil
Garnish
- 1/4 cup Italian Flat-Leaf Parsley, chopped
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Chickpeas and Cauliflower: In a large roasting pan, toss the drained chickpeas and cauliflower florets with 1 tablespoon olive oil and mineral salt to taste. Spread evenly and roast in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even cooking and crispiness.
- Cook Quinoa: While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa, 1 1/2 cups water, and a pinch of mineral salt. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for 15 minutes until the water is absorbed.
- Fluff Quinoa: Remove the pot from heat, keep the lid on, and let the quinoa sit for 10 minutes to steam. Then, fluff the quinoa with a fork to separate the grains and set aside.
- Make Mustard Dressing: In a small bowl, whisk together Dijon mustard, whole grain mustard, fresh lemon juice, and 1 tablespoon olive oil until fully combined and smooth. Set aside.
- Toss Roasted Vegetables with Dressing: When roasting is complete, let the cauliflower and chickpeas cool slightly for a few minutes. While still warm, transfer them to a medium bowl and pour the mustard dressing over the top. Toss gently to coat everything evenly in the flavorful dressing.
- Serve: Spoon the roasted cauliflower and chickpeas mixture over a serving of fluffy quinoa. Garnish with chopped Italian flat-leaf parsley for a fresh, vibrant finish. This dish can be enjoyed warm or at room temperature.
Notes
- You can use canned chickpeas for convenience but rinse and drain them well to avoid sogginess.
- Stirring the roasting vegetables every 15 minutes ensures they cook evenly and get crispy.
- Adjust lemon juice quantity in the dressing to taste for more tanginess if desired.
- This dish is versatile and can be served as a main course or a side dish.
- If desired, add a sprinkle of red pepper flakes for a hint of heat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted cauliflower, chickpeas, mustard dressing, quinoa, vegetarian, healthy dinner, Mediterranean recipe
