Grab your best sheet pan and load it up with fresh cauliflower and chickpeas, then add a good drizzle of olive oil and a nice, hot oven. Roasted Cauliflower and Chickpeas are finished in a light mustard dressing that perfectly compliments their savory goodness.
Roasted Cauliflower with Chickpeas Recipe
WHAT TO LOVE
- Roasting vegetables at a high temperature cooks them quickly, causing them to release their natural sugars, making lots of delicious caramelization.
- You can have this side dish ready in about 30 minutes FLAT.
- The more you eat, the more you want….this stuff is addictive! Who knew that cauliflower compliments chickpeas so incredibly?
- A head of raw cauliflower to cut into florets (frozen cauliflower won’t work since it’s already par-cooked when purchased)
- Canned chickpeas (aka garbanzo beans)
- Olive oil
- White or red wine vinegar
- Dijon mustard
- Ground mustard powder
- Salt and pepper, to taste
HOW TO MAKE ROASTED CAULIFLOWER AND CHICKPEAS STEP-BY-STEP
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
Preheat the oven to 425 degrees F. Spread the cauliflower pieces and chick peas out in a single layer over a greased, rimmed baking sheet.
Place the baking sheet onto the center oven rack, uncovered, and roast for 25-30 minutes or until the vegetables are nicely golden brown and the cauliflower is fork-tender.
Meanwhile, prepare the dressing by whisking together the vinegar, Dijon mustard, mustard powder, and olive oil in a small bowl.
When cauliflower and chick peas are fully roasted and fork-tender, remove from the oven and drizzle with prepared dressing. Serve at once.
ARE CHICKPEAS THE SAME AS GARBANZO BEANS?
They sure are. Two names for the same super food! Do not ask me why….
CAN I SUBSTITUTE FROZEN CAULIFLOWER FOR FRESH CAULIFLOWER IN THIS RECIPE?
No, sorry, you cannot. Because frozen cauliflower is par-cooked before it is bagged, you cannot roast it as it turns to complete MUSH. You’ll need to use raw cauliflower for success with this recipe.
HOW DO I CUT A HEAD OF CAULIFLOWER?
Place the head of cauliflower onto a cutting board and cut it in half. Now cut each half in half to make four quarters. Cut the core out of each one on the diagonal, then break the cauliflower pieces apart with your hands to make the individual florets. Some of the florets will be quite large, so use a paring knife to cut them in half or thirds so they are all relatively close in size.
WHEN I CUT THE CAULIFLOWER TO MAKE FLORETS, SHOULD THEY ALL BE THE SAME SIZE?
Yes, making them the same in size is important since it ensures they cook evenly.
CAN I JUST USE RAW CAULIFLOWER IN A BAG THAT’S ALREADY CUT UP?
You sure can. I do it quite often. It’s costs more, but it’s sooooo convenient! Some of the cauliflower florets in the bagged cauliflower can be quite large so use a paring knife to cut them in half or thirds if so.
TIPS FOR MAKING THIS THE BEST CAULIFLOWER SIDE DISH IT CAN BE
- Preheat your sheet pan before adding the vegetables to speed up the roasting time.
- Use a baking sheet that has a rimmed edge to keep the vegetables better contained as you transport it between counter and oven.
- Cut the cauliflower on the smaller side so it cooks more quickly like the chickpeas will.
- Use a fork to test the cauliflower for doneness, not a knife point. If a dull fork tines insert easily into the cauliflower, it’s definitely tender and ready to eat.
- You can make the dressing in a jar and shake the ingredients together to make that step quicker.
MORE FAVORITE SIDE DISH RECIPES TO ENJOY –
- SKILLET-STYLE MAC AND CHEESE – This is the ultimate macaroni and cheese recipe that’s comfort food like no other – creamy, rich, and totally decadent with a buttery, crispy topping.
- BAKED YUM YUM POTATO WEDGES – Nobody can resist these potato wedges with their golden brown, melted topping – they are just irresistible, and only 6 main ingredients!
- CRISPY BACON AND SWEET POTATO HASH – A sautéed vegetable medley with crispy, browned bacon pieces that’s both beautiful and delish. Bacon hash is easy to make and comes together very quickly. Roasted vegetables with bacon are always a huge hit as the perfect side dish.
Roasted Cauliflower with Chickpeas
Roasted Cauliflower and Chickpeas
- 1 large head fresh cauliflower core removed, cut into bite-size florets
- 14 oz. can chick peas drained and rinsed
- 1-2 Tbs. 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
Roast the Vegetables
- Preheat the oven to 425 degrees F. Spread the cauliflower pieces and chick peas out in a single layer over a greased, rimmed baking sheet.
- Place onto the center oven rack, uncovered, and roast for 25-30 minutes or until nicely golden brown and the cauliflower is fork-tender.
Prepare the Dressing
- Meanwhile, while the vegetables roast, prepare the dressing by whisking together the vinegar, Dijon mustard, mustard powder, and olive oil in a small bowl.
Dress the Roasted Vegetables
- When cauliflower and chick peas are fully roasted and fork-tender, remove from the oven and drizzle with prepared dressing. Serve at once.
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