Roasted Cauliflower + Chickpeas with Mustard Dressing

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Ingredients

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1	can	(14 oz) garbanzo beans/chickpeas, rinsed, drained and patted dry on a kitchen towel
1	large	head cauliflower, cut into florets
		olive oil
		sea Salt
¹⁄₄	cup	fresh Italian parsley, chopped
		fresh cracked pepper, to serve
		lemon wedges, to serve
		MUSTARD DRESSING
1	tbsp	Dijon mustard
1	tbsp	whole grain mustard
		juice from 1 lemon or 1 tablespoon apple cider vinegar
1-2	tbsp	olive oil

Preheat oven to roast at 400 degrees. Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and a pinch of sea salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top of your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last on top of your portion just before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Preheat oven to roast at 400 degrees. Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and a pinch of sea salt. Roast for 45 minutes, stirring every 15 minutes or so.
In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top of your plated serving.
Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last on top of your portion just before serving. Tastes great warm or at room temperature.
Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

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