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
- 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!