• Difficulty Easy
  • 11 Ingredients


Very tasty vegetarian dish, one of my favourites.


  • 1 can of chickpeas, rinsed and drained
  • 1 cauliflower, cut up into florets
  • olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp lemon zest
  • pinch salt and pepper
  • fresh parsley
  • 3 tbls white wine vinegar
  • 2 tblsp dijon mustard
  • 5 tbls olive oil
  • pinch salt and pepper


  1. Heat oven to 200 degrees. Put cauliflower and chickpeas on a large baking tray. Sprinkle with the olive oil, salt, pepper, red pepper flakes and lemon zest.
  2. Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden, then remove from oven.
  3. Put the final four ingredients of vinegar, mustard, oil, salt and pepper in a jar, put the lid on tight and shake well.
  4. Put cauliflower and chickpeas in a bowl, pour over the dressing, add as much chopped parsley as you like and toss together.

  • Blend the chickpeas and add to cheese sauce to make a yummy cauliflower cheese


  • I don’t think that I have ever tried roasting cauliflower. This recipe sounds good to try it.


  • Must try this combination – but think I would parboil the cauliflower a little to make it easier and quicker to roast. Thanks for sharing this one though.


  • So healthy!


  • This would make a nice side with a roast


  • Interesting. We’ve been eating cauliflower and chick peas during iso — not this way, but in curries and slow cooker meals.


  • Sounds like a healthy alternative to have for a change.


  • Lovely healthy dish to try.


  • This looks like a nice alternative to my cauliflower and cheese. I might make some today .


  • Lovely ! I would prefer it without dressing, but that’s really personal.


  • Thanks for sharing.


  • Yummy. Thank you for sharing


  • flopping lovely – ta for the recipe!


  • A lovely side dish to enjoy! Thanks!


  • I like chick peas and cauliflower as well.


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