Roasted Chickpeas and Cauliflower


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!


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.