Home » Course » Entree » Roasted Cauliflower & Chickpeas + Mustard Dressing

Roasted Cauliflower & Chickpeas + Mustard Dressing

Roasted Cauliflower with mustard dressing is an unexpected sensational combination of ingredients with chickpeas for protein and paired with quinoa for a well-rounded recipe that is a must-try!

side angle view of a bowl with a serving of quinoa, roasted cauliflower with mustard dressing and chickpeas.

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas?

These are both just about the greatest things ever! Toss them with this thick and creamy mustard dressing and serve with quinoa, and you’ve got yourself another simple dish that is sure to please.

I love all the ingredients in this recipe, but I have to admit that once I put the mustard dressing together, I wasn’t so sure if it might have too strong of a mustard flavor.

Well, I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower, it mellowed out immensely and was absolutely delicious!

This mix of ingredients has ended up being a new favorite, for both ease of preparation and great flavor. It is also a complete meal with the addition of quinoa which adds extra protein and fiber to ensure you are getting what you need from your plant-based diet!

top down view of the ingredients used to make roasted cauliflower recipe with mustard dressing, chickpeas and quinoa.

Ingredients You’ll Need

In this recipe, we’ll be combining roasted cauliflower and chickpeas with a creamy mustard and lemon dressing creating a most delicious combination of flavors and texture.

Here is everything you’ll need:

  • Cauliflower – Use one large head of cauliflower or package pre-cut for ease.
  • Chickpeas (aka garbanzo beans) – Adds protein and texture.
  • Italian parsley – Fresh parsley adds a little freshness.
  • Mustard – We’ll use two types of mustard, dijon and whole grain, for a wonderful mix of flavor and texture.
  • Lemon – As always, lemon adds a nice zest and brightness to both the dressing and serving bowl. If you don’t have lemon on hand, sub with white wine vinegar in the dressing.
  • Oil – I use light-flavored olive oil, but you can use your favorite neutral-flavored oil.
  • Quinoa – I used tri-color quinoa, use your favorite. Feel free to change it up with your favorite grain.
  • Salt & pepper – To taste.
top down view of cauliflower florets and chickpeas on a rimmed baking sheet before roasting.

How To Make Roasted Cauliflower with Mustard Dressing

Start by preparing your chickpeas and cutting the cauliflower into florets. Place on a rimmed baking sheet lined with parchment paper (affiliate links) and roast in oven set to 400 degrees for for 35 – 40 minutes.

side by side photos of cooked quinoa and mustard dressing.

In the meantime, cook the quinoa (or grain of choice) and prepare the dressing.

top down view of roasted cauliflower and chickpeas in a glass mixing bowl with mustard dressing poured overtop.

Once chickpeas and cauliflower are ready, toss with the mustard dressing and serve over a bed of quinoa and a sprinkle of parsley.

And that’s all it takes to make this wonderfully simple meal!

How To Store Leftovers

Leftovers can be stored in a covered container in the refrigerator for 4 – 5 days. This recipe is also great for weekly meal prep with these multi-use glass containers (affiliate link).

Serving Suggestions

top down view of a bowl with a serving of quinoa, roasted cauliflower with mustard dressing and chickpeas.

More Easy Cauliflower Recipes!

If you try this roasted cauliflower recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

ROASTED CAULIFLOWER + CHICKPEAS + MUSTARD DRESSING

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Roasted cauliflower with dijon mustard dressing is an unexpected sensational combination of ingredients, this well rounded recipe is a must try!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 minutes
  • Yield: Serves 3
  • Category: Entree
  • Cuisine: Vegan, American

Ingredients

Scale
  • 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • pinch of mineral salt
  • 1 cup quinoa (I used tri-color)
  • 1 3/4 cups water or vegetable broth
  • 1/4 cup fresh Italian parsley, chopped
  • fresh cracked pepper, to serve
  • lemon wedges, to serve

Mustard Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • juice from 1 lemon or 1 tablespoon apple cider vinegar
  • 12 tablespoons olive oil

Instructions

Preheat oven to 400 degrees.

Roast: Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and a dash or two of salt. Roast for 35 – 40 minutes, stirring every 15 minutes or so.

Quinoa: In a medium pot, add quinoa, 1 3/4 cups water, and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove cover and let set 10 minutes, fluff with a fork.

Dressing: In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over the top of your plated serving.

Assemble: Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing, and toss. Add parsley last or top your portion before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa (or your favorite grain) along with lemon wedges.

Serves 3 with leftover quinoa.

Notes

Store: Leftovers can be kept in the refrigerator for up to 4 – 5 days, in a covered container.

RECOMMENDED EQUIPMENT: For roasting the veggies I love using my Silpat or parchment liners for lining this rimmed baking sheet (affiliate links).

FOLLOW TSV on FacebookInstagramPinterestYoutube, Subscribe (email), or RSS for more recipes and inspiration!

17 Comments

  1. Laurie Johnson says:

    Making it for the second time! Delicious. Had to restrain myself from eating the whole bowl!!!






    1. Julie | The Simple Veganista says:

      Yes, it is that good, isn’t?! So glad you’re enjoying the recipe – thanks for sharing, Laurie!

  2. This was very tasty and very easy to prepare! I will definitely make it again. A few changes I made was added 2 chopped carrots when I roasted the cauliflower. I added about 1 tsp of marjoram to the mustard sauce as well as about 1/4 cup of dairy free/unsweetened coconut yogurt (So Delicious brand) it made the dressing nice and creamy and mellowed the tang of the mustard -lemon flavor.






  3. I had a rough day and tried this for dinner. It turned the whole weekend around! Wonderful! Thank you!






    1. julie@thesimpleveganista says:

      My day wasn't so great either and your comment brightened my day! So glad you enjoyed this! It really is wonderful. Thank you for stopping to share! Cheers :)

  4. This was delicious and I have been eating it all afternoon.






    1. julie@thesimpleveganista says:

      How does it get any better than that! Lucky you :)

  5. I tried your recipe… (just with a little bit more herbs on the veggies as they go to the oven because I love that Herbes de Provence mixture) And it turned out great!I didn't had mustard in a while, I guess because it's a really strong flavour and I'm afraid it will overlap the others, but this was not the case at all. Indeed, I could still feel the sweetness of the cauliflower, and all the textures blended so well – especially with quinoa. :)Thank you for sharing it!






    1. julie@thesimpleveganista says:

      I'm so glad you liked it. Your addition of the spices sounds great! I love Herbs de Provence too. I wasn't sure about the mustard flavor at first either and thought it would be so strong but it was mellow, warm and delicious. Thank you so much for stopping by to share your thoughts. Cheers! :)

  6. Wondering if I could use some bulgur instead of quinoa? I don't have any and I am sure there's none at the supermarket :))

    1. julie@thesimpleveganista says:

      Absolutely, you can use whatever grain you prefer or is available to you! :)

  7. I love your recipes, they always look so appetising and clean and healthy. This looks great! I didn't know white whine (vinegar) might not always be vegan, so thanks for bringing it up.

    1. julie@thesimpleveganista says:

      Thank you! White wine vinegar is one of those little things…and I sure didn't miss it either! :)

  8. So glad i saw this today. Going to the store tomorrow and will get what I need. Sounds so very good.

    1. julie@thesimpleveganista says:

      It is indeed! Enjoy…

  9. This looks so good. I love both roasted cauli and chickpeas and have made the recipe from Oh She Glows with a tahini dressing many a time. I love the idea of a mustardy version instead, especially with parsley :)

    1. julie@thesimpleveganista says:

      I love the Roasted Buddha Bowl from Oh She Glows too. The dressing here is a great alternative! Thanks for stopping to share. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star