Roasted Cauliflower with Chickpeas
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.
Servings: 4 servings
Ingredients
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
Dressing
- 1 Tbs. white wine vinegar
- 1 Tbs. Dijon mustard
- 1 tsp. ground mustard
- 1/4 cup good olive oil
Instructions
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.
Nutrition
Calories: 283kcalCarbohydrates: 21gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 361mgPotassium: 589mgFiber: 8gSugar: 3gVitamin A: 18IUVitamin C: 70mgCalcium: 72mgIron: 2mg
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