Warm, charred cauliflower pairs beautifully with the vinegar and spice contained in Dijon mustard. To go a step further, I added garbanzo beans, making the dish a complete vegan meal with the addition of protein. Roasted garbanzo beans are really delicious! Roasting the beans makes them crisp and almost nut-like. For a comforting meal with loads of flavor, this dish fills the bill. —Madeline
head cauliflower–cut into florets
16 oz. can organic garbanzo beans–rinsed
Dijon mustard (I prefer Amy’s brand)
In a large bowl, toss together the cauliflower, garbanzo beans, olive oil, and a few pinches of salt and pepper. Pour the mixture onto two parchment-lined baking sheets forming a single layer. Bake for 45 minutes or until the cauliflower is slightly charred and crispy.
Pour hot cauliflower and garbanzo bean mixture back into a large bowl. Add the mustard and salt and pepper to taste. Serve immediately! You won’t be able to resist any way.