For your free sample of my ’30 Days of Yes’ card set

Roast cauliflower & chickpeas with parsley vinaigrette


Sunday harvest and a delicious, simple veggie dish. I didn’t open a single book on Sunday. Instead we were out at our Summer shack, relaxing with friends and getting dirty in the garden. There was much harvesting to be done. In overalls that drew looks of alternate bewilderment and horror from Kris.


The parsley made its way into a dressing for this wonderfully warming roasted cauliflower and chickpea side. Delicious for lunch or with a big green salad for dinner, this makes an excellent Meat Free Monday dish. Wishing you a happy one and a wonderful week ahead. xx

(serves 4 as a side or 2 for lunch)

1 cauliflower head, broken into florets
1 can of chickpeas, drained
2 tablespoons of olive oil
salt & pepper

Preheat the oven to 200 degrees. Toss the cauliflower in the olive oil in a roasting dish. Cook for 30 minutes until browned and thoroughly soft. Add the chickpeas, coating them in the same oil and roast for a further 10 minutes.

For the parsley vinaigrette:

1 packed cup of fresh parsley
2 tablespoons of cider vinegar
2 tablespoons of olive oil
1 heaped tablespoon of mustard
salt & pepper to taste
a splash of water to loosen

Add all the ingredients to a blender and whizz. I like mine slightly chunky but take it to the consistency you desire with added water. Transfer the cauliflower and chickpeas to a serving dish and drizzle the parsley vinaigrette over it.

(This dish is a powerful liver support and will ease pains caused by inflammation. Cauliflower is heart healthy, full of B vitamins, vitamin K and even omega-3 fatty acids and it aids liver detoxofication. Chickpeas are a great source of protein and fibre and also play an important role in liver support; parsley cleanses the blood and encourages alkalinity in the whole system. Every ingredient reduces inflammation in the body = win!)

{ 6 comments… add one }

  • Tracy August 5, 2014, 3:16 pm

    This recipe sounds amazing, especially the vinaigrette. Can’t wait to make it & pour on EVERYTHING.

    • Loveday August 6, 2014, 3:04 pm

      Yes, Tracy! So glad you like the look of it. x

  • Wow! This looks amazing, and so easy. Do you have it hot or cold? xx

    • Loveday August 6, 2014, 3:05 pm

      Hi Louise, I had it hot the first evening and then leftovers at room temperature for lunch the following day. Hope you enjoy it! xx

  • Miriam September 13, 2015, 9:12 pm

    Just made this! So delicious! Thank you Loveday 🙂
    I added 2 cloves of garlic to the dressing, and used half parsley and half sorrel from our garden. Yum yum. The whanau loved it too, and it all disappeared quickly x

    • Loveday September 16, 2015, 12:04 pm

      How wonderful! The sorrel would have made it so tasty xx

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