Roasted Cauliflower and Chickpeas with Lemon-Dijon Dressing
I had some left overs of a quinoa/couscous/red rice blend that I had used in another recipe. I thought this recipe would be a nice way to use that since I already had all of the other ingredients on hand except the cauliflower.
Recipe from Dishing Up the Dirt.
-1 head of cauliflower, cut into florets
-1 (15 oz) can chickpeas, rinsed, drained, and patted dry
-1 cup dry quinoa (or any other grain such as couscous)
-1 small bunch flat leaf parsley, diced
-1/8 tsp crushed red pepper flakes
-Salt and pepper to taste
-2 TBS grapeseed oil or other high heat oil for cooking
-1 1/2 TBS fresh lemon juice
-1-2 tsp dijon style mustard
-1/4 cup extra virgin olive oil
-1/8 tsp fine sea salt
Preheat the oven to 400 degrees. In a large bowl toss the chickpeas and cauliflower with the oil. Sprinkle with salt, pepper and crushed red pepper flakes. Evenly spread on a prepared baking sheet and roast in the oven for about 20-35 minutes. Toss the mixture halfway through in order to make sure it bakes evenly.
While the vegetables are cooking prepare you quinoa according to package directions. The blend I used frozen type from a local store's brand.
Prepare the dressing by combing all the ingredients and whisking until smooth. Pour over the cauliflower, chickpeas and quinoa. Toss gently.