This week I had a HUGE head of cauliflower to use up. The last time I made roasted veggies, they didn’t turn out quite as good as I wanted them to, so I looked at some other options for this beautiful cauliflower.
I used half of it for spring rolls with this amazing cauliflower tabbouleh as a filling and they were really great.
For the rest, I had a sudden inspiration to mix some chickpeas with it and make a mustard dill sauce to top it. This is one of those dishes that was truly a sudden inspiration ~ I didn’t think about it a bit and it turned out great. 🙂
It’s also very quick and easy. Serve it with a nice salad and some rice and it’s perfectly filling.
- 1/2 of a LARGE head of cauliflower
- 1/4 cup pine nuts
- 1 cup chickpeas, cooked
Sauce
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon white wine vinegar
- 2 1/2 teaspoons dried dill (use about 1/4 cup if using fresh)
- 2 tablespoons nutritional yeast
- 1 tablespoon water
- 4 tablespoons plain unsweetened coconut milk
- Salt & pepper to taste
Cut the cauliflower into bite-sized pieces and steam until soft.
In the meantime, toast the pine nuts over low heat until they start to brown slightly. This only takes a few minutes, and you’ll see them start sweating just before they start to brown.
Mix together the sauce ingredients. In a large bowl, mix the cauliflower, pine nuts, chickpeas and sauce together and enjoy!
Kelli's Vegan Kitchen 
Oooo nice. As for toasting the pine nuts, does that mean putting in pan on low stove with nothing in the pan except the nuts, and stirring? I’ll bet they add a really great flavor.
Yes, I put the pine nuts in a small pan and tossed them while they were toasting.
This looks SO good! Thanks for passing it on, and I plan on giving it a try more sooner than later. I LOVE cauliflower and chickpeas, and the seasonings look wonderful!
I’m thinking about making this for my passover sedar! Looks amazing.
That sounds great ~ hope you like it!