ROASTED CAULIFLOWER + CHICKPEAS + MUSTARD DRESSING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and chickpeas with quinoa and a tangy dijon-mustard dressing. Well-rounded and nutritious, it's a vegetarian main that highlights unexpected, sensational flavor combinations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
- 1 large head cauliflower, cut into florets
- 1 tablespoon olive oil
- pinch of mineral salt
- 1 cup quinoa (I used tri-color)
- 1 3/4 cups water or vegetable broth
- 1/4 cup fresh Italian parsley, chopped
- fresh cracked pepper, to serve
- lemon wedges, to serve
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- juice from 1 lemon or 1 tablespoon apple cider vinegar
- 1 – 2 tablespoons olive oil
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 695mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1021mg
- Calcium
- 151mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 695MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.