I must be obsessed with cauliflower this winter because when doing some research for new recipes, I picked 4 separate recipes that all included cauliflower and chickpeas. I’ve only made one of them so far, but it was delicious, so I think I’ll be making the others soon.
Recipe adapted from here.
Ingredients (serves 4-6)
2 heads of cauliflower, cut into small pieces
2 cans chickpeas, drained
1/4 teaspoon crushed red pepper flakes
Salt and pepper
4 tablespoons oil
1 cup dry quinoa or brown rice
1 small bunch of parsley, chopped
3 tablespoons fresh lemon juice (1.5 lemons)
2 tablespoons dijon mustard
1/2 cup olive oil
1/4 teaspoon fine sea salt
1. Preheat the oven to 400 degrees. Spread the cauliflower and chickpeas on 2 pans and drizzle with olive oil, salt & pepper, and red pepper flakes. Roast for 25-35 minutes until the cauliflower has started to brown at the edges.
2. While the veggies are roasting, cook your quinoa or rice according to the directions on the packaging.
3. Once the veggies and rice/quinoa are done, mix them in a bowl.
4. Make the dressing by mixing the ingredients with a whisk. Drizzle the dressing over the rest and then serve immediately topped with chopped parsley.