Roasted Cauliflower with Chick Peas


Beware. This recipe serves 3-4 as a side dish, but please trust me when I say you will NOT want to share. The first time I threw this recipe together, I had no idea it would be so dang GOOD.  I ate the entire batch ALL BY MYSELF. Don’t think for one second you won’t want to do the same…….

1 large head fresh cauliflower, core removed, cut into bite-size florets
14 oz. can chick peas, drained and rinsed
1-2 Tbs. good olive oil
Kosher salt and freshly ground pepper, to taste

1 Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 tsp. ground mustard
1/4 cup good olive oil

Spread cauliflower and chick peas out in a single layer over a greased baking sheet. Roast, uncovered, in a 425 degree oven for 30-35 minutes or until nicely roasted. Meanwhile, prepare dressing by whisking vinegar, Dijon, mustard, and olive oil together in a small bowl. When cauliflower and chick peas are fully roasted, remove from oven and drizzle with prepared dressing. Grab a fork and dig in.

Now You’re Cookin’,
Chef Alli

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