Roasted cauliflower with dijon mustard dressing is an unexpected sensational combination of ingredients, this well rounded recipe is a must try!
Preheat oven to 400 degrees.
Roast: Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and 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 top 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 in parsley last or top your portion when before serving. Tastes great warm or at room temperature.
Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.
Serves 3 with leftover quinoa.