Dijon Cauli With Chickpeas

My new favorite side dish! Yay!! I have loved roasted cauliflower for some time now. But to add chickpeas…and then smother it in a tangy (but not too spicy) Dijon sauce…perfection! I didn’t know I could love a side dish this much, ahhhh! It’s taking all my self control not to make it over and over again! That’s the hard thing about being a blogger. There aren’t enough days in a week to discover new recipes for your followers and still repeat all your favorites.

But anyways. Back to my love for this dish. The wonderful thing is, it’s got a version of my home made salad dressing in it!!So I get the flavors I love, but in a different way. A warm, comforting way!  Thank you for the idea, thewheatlesskitchen.com!


Enough talk! Here’s what you need!

  • 1 Head Cauliflower
  • 1 Can Chickpeas (15 oz)
  • 2 Tbsp Dijon Mustard
  • 3 Tbsp Olive Oil or Melted Grass Fed Butter
  • 1.5 Tbsp Vinegar (Husband loves Red Wine, I love Apple Cider!)
  • Salt and Pepper to taste
  • Your favorite fresh herb for garnish


And here’s how you do it:

  1. Preheat your oven to 400*
  2. Prep your ingredients…rinse your cauli and cut it into florets, drain and rinse your chickpeas, etc.
  3. Coat your cauli and chickpeas with 1 Tbsp of your oil or butter substance of choice.  Place on a foil lined baking sheet and cook for about 45 minutes, turning a few times to get everything nice and evenly browned.  (Brown is good!)
  4. While you wait, whisk together the rest of the ingredients.
  5. When cauliflower and chickpeas are tender inside and have a nice crisp brown on the outside, take them out and toss with the sauce.  Serve hot along side a protein and listen to all the happy tummies at your table!  Yay!!


I wish the pictures did this justice!

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Chopped Cauliflower and chickpeas getting ready to roast in a 400* oven!


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When cooked, return to a bowl…

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Dump on the sauce…

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And stir till it’s all coated!

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This went perfectly with the flavor of this Spicy Almond Burger!

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