Lemony Roasted Cauliflower and Chickpeas

By: Corinne

Inspired by Andrea over at Dishing up the Dirt. I came across this recipe when cauliflower was $6.99 each… I thought I would hold out and wait for the prices to come back down, but then it was up to $7.99 and held steady there for almost two months. I miraculously came upon some for only $3.99 and snapped one up. Cauliflower is not my favourite vegetable, but I do like it roasted and I love lemon anything. While the original recipe is vegan, if you happen to have some extra chicken around and want to use it up it works nicely here,  though this happily exists without any chicken (how I usually make it) as the chickpeas and the quinoa make it quite filling.

I used white quinoa as in the original recipe, but I think this would be even more delightful with whole wheat cous cous- perhaps because I just can’t seem to get on the quinoa train. I just don’t love it and there are some ethical issues surrounding it as well.

You will need:

  • 1/2 head of cauliflower, cut into florets
  • 1 (15 oz) can chickpeas, rinsed, and well drained
  • 1 cup dry quinoa *update- or 1 cup whole wheat cous cous(though obviously cous cous is not gluten free)
  • a few tbsp of flat leaf parsley or cilantro
  • 1/8 tsp crushed red pepper flakes (I used 1 thai chili pepper)
  • Salt and pepper to taste
  • 2 tbsp grapeseed or canola oil- do not use olive oil

For the dressing:

  • 1/3 cup fresh lemon juice- juice of about 2 lemons – really, don’t use the bottled stuff for this recipe
  • 2 tsp dijon style mustard
  •  1/4 cup canola oil or if you have a very light tasting olive oil that would work- otherwise the lemon will be overpowered
  • 1-2 cloves of garlic finely diced (I used two, but it was pretty garlicky… which isn’t a BAD thing necessarily…)
  • salt and pepper
  • 1/2 tsp of sugar – my lemons were quite sour, taste your dressing and omit as you see fit

Toss cauliflower and chickpeas with oil on your baking sheet. Sprinkle with salt, pepper, and chili flakes if using. Roast in 450F oven for 20-30 minutes, shaking and flipping around after about 15 minutes until browned on all sides.

Cook 1 cup of quinoa with two cups of chicken or veggie stock. Bring to a boil, then cover and reduce heat. Stirring every few minutes until quinoa has absorbed the liquid and is fluffy.

Whisk together dressing ingredients. Place some quinoa in a bowl, cauliflower and chickpeas on top, drizzle with a generous amount dressing and sprinkle with parsley or cilantro.

Update: Finally tried with couscous! As predicted, like it better 🙂

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