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!
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!
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.
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.
In the meantime, cook the quinoa (or grain of choice) and prepare the dressing.
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
- Salad: Serve with Green Salad + Lemon Tahini Dressing, or change up the dressing with this Healthy Flax & Evo Balsamic Vinaigrette or Vegan Ranch.
- Vegetables: Serve with a side of Savory Sauteed Kale or Skillet Asparagus + Tomato Medley.
- Soup: Serve with a bowl of Broccoli + Red Lentil Soup, Roasted Fennel & Potato Soup or Vegan Potato Leek Soup.
More Easy Cauliflower Recipes!
- Roasted Cauliflower + Chickpea + Golden Beet Salad
- Roasted Cauliflower & Sweet Potato Nourish Bowl
- Curry Roasted Cauliflower & Quinoa Salad
- Blackened Roasted Cauliflower ‘Steaks’
- See all cauliflower recipes on TSV!
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.
PrintROASTED CAULIFLOWER + CHICKPEAS + MUSTARD DRESSING
Roasted cauliflower with dijon mustard dressing is an unexpected sensational combination of ingredients, this well rounded recipe is a must try!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: Serves 3
- Category: Entree
- Cuisine: Vegan, American
Ingredients
- 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
- 1 – 2 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).
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I’m pretty sure I am your marketing manager because I’ve told everyone I know about your site. (For years now!)
Thanks for this recipe, it was so good! People think I am a good cook because of you.
I added some lemon zest to the dressing. No other changes. You’re rad.