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

Lemon-Dijon Dressing:
-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.

The flavors in this were pretty simple and it was a nice week night dinner. It took all of half an hour for me to prepare and the prep was incredibly easy. The dressing paired nicely with ingredients and the quinoa blend soaked up any of the dressing that was leftover.


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