1 head cauliflower (chopped into bite size pieces)
1 can (15 oz) chickpeas
2-3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
2 tablespoons coconut milk
juice of 2 limes
salt and pepper to taste
pinch of red pepper flakes
- Preheat oven to 400 degrees. Place cauliflower and chickpeas on a baking sheet and drizzle olive oil, salt, and pepper on top. Cook for ~40 minutes, until the chickpeas and cauliflower have become brown on the edges and crispy.
- While the cauliflower and chickpeas are cooking, make the dressing by combining olive oil, Dijon mustard, rice vinegar, coconut milk, and lime juice together.
- Cut the tomato and cucumber into small pieces and set aside.
- Once the cauliflower and chickpeas have cooled combine with the tomato and cucumber. Then toss with the dressing. Sprinkle salt, pepper, and red pepper flakes on top.