Roasted Chickpeas and Cauliflower

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This simple dish will having you licking your plate clean. Such a delicious combination of flavors…from the sweet roasted cauliflower to the acidic vinegar to the spicy mustard. AMAZING!

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Roasted Chickpeas and Cauliflower

1 head of cauliflower, cut into florets

15 oz can of chickpeas, rinsed and drained

1 Tablespoon plus one teaspoon olive oil

1 Tablespoon whole grain mustard

1 Tablespoon dijon mustard

2 tablespoons red wine vinegar

Preheat the oven to 450 degrees. Toss cauliflower florets and chickpeas with 1 teaspoon of olive oil and roast in a single layer for about 45 minutes, tossing every 15 minutes.

In a small bowl (or mason jar) mix together remaining olive oil, mustards and vinegar. Pour over the roasted chickpeas and cauliflower and toss to coat.

Gluten Free, lunch, Side, VeganHillary Irwinantioxidant, cauliflower, chickpeas, dijon, dinner, easy, fall, healthy, mustard, nutrition, olive oil, produce, vegetable, vegetables, vinegar, gluten freeComment