Roasted cauliflower is one of my go-to veggies to make during the week. It’s so versatile and makes for a hearty side dish when roasted with chickpeas. The spiced cauliflower florets and chickpeas are tossed in a few simple spices, olive oil, djion mustard and honey and come out so flavorful.
You can serve it over a salad, in a grain bowl, or as a side dish with your favorite protein. It’s a simple side dish made with only a few ingredients.
The honey mustard combination is one of my absolute favorites that can’t be beat. It works well on veggies and proteins, like my honey mustard crusted salmon or honey mustard smashed potatoes.
This side dish takes only 10 minutes of prep time and is seriously so delicious. The chickpeas get the perfect crunch, while the cauliflower stays nice and tender.
What you’ll need for honey mustard cauliflower and chickpeas
- a large head of cauliflower, cut into florets
- one can of chickpeas
- dijon mustard– the grainy variety is one of my favorites
- honey-or sub maple syrup
- olive oil
- spices: paprika, smoked paprika, turmeric, salt & pepper
How To Make Roasted Cauliflower and Chickpeas:
- Cut your head of cauliflower into florets, then add it to a large baking sheet with the drained chickpeas
- Mix together with the olive oil, spices, honey and mustard
- Bake until crisp and garnish with fresh parsley
Super simple, so delicious, and a family favorite!
This veggie dish is so good and easy to make. Serve it with your favorite protein for a well-rounded weeknight meal!
Other side dished you’ll love:
Smashed Brussels Sprouts
Honey Chipotle Baked Sweet Potatoes
Harissa Roasted Carrots
Honey Mustard Cauliflower and Chickpeas
Ingredients
- 1 head cauliflower
- 1 can of chickpeas, drained
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 cup fresh parsley, chopped
Directions
- Preheat the oven to 400 F
- Trim the cauliflower stem and cut it into florets. Add it to a large baking sheet with the drained chickpeas.
- Toss the cauliflower and chickpeas with the olive oil, spices, mustard and honey. Mix with your hands to coat everything fully.
- Bake for 40-50 minutes, flipping halfway through.
- Once ready, top with chopped parsley.
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