Roasted cauliflower and chickpeas with Dijon miso dressing.

Roasted cauliflower and chickpeas with Dijon Miso Dressing.
Roasted cauliflower and chickpeas with Dijon Miso Dressing.

What a weekend!  We celebrated my father’s 77th birthday and enjoyed the springy weather as much as we could.  We mulched, we ran, walked the dogs, washed the cars… the weather was absolutely lovely.

I made this dish last week but didn’t get around to sharing it.  About two years I received Gwyneth Paltrow‘s book It’s All Good book.  She has roasted cauliflower and chickpea recipe in there that loved and therefore always made.  I wasn’t a vegan at the time but loved it.  I morphed it over time – mainly the dressing as I wasn’t a fan of her version.  I love roasting vegetables and having them on hand all week for an easy side dish or dinner.  After my friend Christina posted that she made Gwyneth’s recipe it dawned on me I never shared my version.  So here it is!



Ingredients for dressing:

1 tablespoons of olive oil
1 tablespoon of miso (I prefer Miso Master)
1 tablespoon of Dijon (I prefer Maille)
1 tablespoon of rice wine vinegar


Whisk all of the ingredients together and let that sit.  If it’s too thick – add more rice vinegar to thin it out.



1 head of organic cauliflower, washed and cut into bite-sized florets
1 -14 oz can of organic chickpeas, drained and rinsed
Olive oil
Fresh pepper


Preheat oven 400 degrees.  Spray your sided cookie sheet or broiler pan with olive oil.  Set that aside.  Taking a clean towel, opened completely, add your drained and rinsed chickpeas to the middle of the towel.  Flip one side of the towel over the beans and gently roll back and forth.  This will help remove the outer skin of the chickpea and allow them to crisp up nicely in the oven.  Pick out the outer layer pieces and compost or discard.

Add your skinned chickpeas and cauliflower to your pan.  Drizzle with a bit of olive oil to roast and toss to coat.  I sprinkle with a little bit of salt and pepper.  Then roast until golden.  This will take about 40 minutes – flipping occasionally.  Once golden, remove and add to a large bowl.  Pour your dressing over the top and give it a good toss while warm.  Garnish with parsley if you wish.   I serve at room temperature.  Store any leftovers in the refrigerator covered in a tupperware.



The weather was so gorgeous this weekend that I refused to stay indoors.  We walked with the dogs 6 miles both days which made our four-legged babies quite happy after a very long winter indoors. Here’s my running and weightlifting recap:

Friday:  Rest
Saturday: 8 solo miles and then ran into my husband. Ran 1 cool down mile with him as he finished up his run.

Bracelet by: Momentum Jewelry
Sneakers: Mizuno
Watch:  Garmin 620


Sunday: 6 outdoor miles
Monday: 4 miles (treadmill) and weights/abs/core

Hope you have a great week! oxo


— Knead to Cook

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