Roasted Cauliflower with Chick Peas


Beware. This recipe serves 3-4 as a side dish, but please trust me when I say you will NOT want to share. The first time I threw this recipe together, I had no idea it would be so dang GOOD.  I ate the entire batch ALL BY MYSELF. Don’t think for one second you won’t want to do the same…….

1 large head fresh cauliflower, core removed, cut into bite-size florets
14 oz. can chick peas, drained and rinsed
1-2 Tbs. good olive oil
Kosher salt and freshly ground pepper, to taste
1 Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 tsp. ground mustard
1/4 cup good olive oil

Spread cauliflower and chick peas out in a single layer over a greased baking sheet. Roast, uncovered, in a 425 degree oven for 30-35 minutes or until nicely roasted. Meanwhile, prepare dressing by whisking vinegar, Dijon, mustard, and olive oil together in a small bowl. When cauliflower and chick peas are fully roasted, remove from oven and drizzle with prepared dressing. Grab a fork and dig in.

Now You’re Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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