roasted cauliflower & chickpea bowl + dijon parsley dressing

Share on FacebookPin on PinterestTweet about this on TwitterShare on Tumblr


This is the time of year to start making light, fresh, healthy fare. I love this delicious, high-protein bowl for meatless Mondays and for serving to our vegetarian friends. Don’t skip the dressing. It’s tart and lovely and absolutely makes the dish.

for the roasted veggies:

~ preheat oven to 400 degrees F. ~

1 (14 oz.) can chickpeas, rinsed, drained and blotted dry

1 large head cauliflower, cut into bite sized pieces

1 medium yellow or white onion, coarse chopped

3 Tablespoons extra virgin olive oil

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

1 large clove garlic, minced

In a large mixing bowl, toss the chickpeas, cauliflower, onion, 3 Tablespoons olive oil, salt pepper and garlic until everything is well coated. Spread out on a large baking sheet with a lip (also known as a jellyroll pan) and roast for 45-55 minutes in preheated oven. Toss every 15 minutes during cooking time. The veggies are done when they’re tender and a deep golden brown color around the edges.

for the dijon parsley dressing:

1/4 cup extra virgin olive oil

2 heaping Tablespoons grainy Dijon mustard

1 Tablespoon seasoned rice vinegar

1/4 cup fresh parsley, chopped

1 teaspoon raw honey

Whisk together the olive oil, mustard, vinegar, parsley and honey.  Once the veggies are completely roasted and golden brown, toss them with this dressing while they’re still warm. Sprinkle on a little more fresh pepper. Serve.



You may enjoy these related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *