I don't like cauliflower and I don't like raw chickpeas but this is absolutely amazing and and healthy side for you to enjoy!
Roasted Cauliflower and Chickpeas
1, 14oz can of chickpeas, drained
1 cauliflower, cut up into florets
1-2 tablespoons olive oil
Sea salt and freshly ground black pepper
Fresh parsley
For the dressing.
3 tablespoons white wine vinegar
2 tablespoons Dijon Mustard
5-6 tablespoons of olive oil
Sea salt and freshly ground black pepper
Heat the oven to 425 F
Place the florets and chickpeas on a large baking tray. Toss with the olive oil, salt, pepper.
Place in the oven for approximately 35-40 minutes or until the cauliflower is golden. Toss half way through.
Remove from the oven.
For the dressing, whisk all ingredients well.
Place the cauliflower and chickpeas in a bowl, pour over the dressing, add as much chopped parsley as you like and toss together.
Grab a fork and dig in.
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