This Roasted Cauliflower Salad with Turmeric Mustard Sauce is a healthy side dish or meal full of protein and fiber from chickpeas and cauliflower. Pine nuts add a buttery crunch to this salad.
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 box (Size 15 oz) Chickpeas
- ¼ cups Fresh parsley, chopped
- 3 tablespoons Pine nuts
- Sea salt and pepper, to taste
- FOR SCREWING:
- 2 tablespoons Dijon Mustard
- 1 tbsp White balsamic vinegar
- ¼ cups Extra virgin olive oil
- 1 teaspoon Ground turmeric
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Remove the outer leaves from the cauliflower head and cut into bite-sized florets.
Add the cauliflower florets to a mixing bowl and toss with olive oil and a pinch of sea salt. Mix well. Roast the cauliflower on a baking sheet for 25 minutes.
While the cauliflower roasts, drain and rinse the chickpeas. Once the cauliflower has roasted for 25 minutes, add the chickpeas to the baking sheet and roast for another 20 minutes.
While cauliflower and chickpeas roast, whisk together mustard, vinegar, olive oil, turmeric, salt and pepper.
Toast the pine nuts over medium-low heat for a few minutes (until fragrant, you don’t want them to brown).
Once the cauliflower and chickpeas are roasted, add them to a bowl with the chopped parsley, toasted pine nuts and turmeric mustard dressing. Mix with dressing while still warm. Serve as a side dish or add to your favorite green vegetables.