Roasted Chickpeas and Cauliflower

I could eat this every day.

I got inspired for this recipe by a cauliflower dish in Gwyneth Paltrow’s It’s All Good. It pretty much is all good. I highly recommend her cookbook. Gwyneth has you roast the cauliflower and chickpeas and then pour her dressing recipe on right before serving. I personally like to marinate the flavors and end up with a crispier result. I’ve used my version of a Dijon marinade here which doubles as a great salad dressing. Hope this becomes the same staple in your kitchen as it is in mine!

Roasted Chickpeas and Cauliflower Recipe

Roasted Chickpeas and Cauliflower

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes


  • 2 heads cauliflower
  • 2 cans garbanzo beans


  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1 teaspoon honey
  • 1 tablespoon fresh rosemary chopped
  • Salt + pepper to taste
  • 1/2 cup olive oil
  • Fresh herbs for garnish


  1. Preheat oven to 200°C / 395°F
  2. Chop cauliflower into desired bite size chunks. Open and drain cans of garbanzo beans and spread cauliflower and chickpeas on a baking sheet. Do not overlap, you want to flat roast
  3. Mix dressing ingredients in a blender. You can also mix dressing by hand and add olive oil last, whisking steadily.
  4. Marinate cauliflower and chickpeas for 30 min.
  5. Garnish with fresh herbs.
  6. I had some extra red onion so I threw it in to roast with the chickpeas and cauliflower. Always feel free to experiment with your favorite vegetables to put your own twist on the recipes. Let me know what you discover!


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