Roasted vegetables are a family favorite in this house, most of the time I love my tahini dressing to mix with them or eat them plain with just a few spices added. Tonight though I wanted to try two of my favorite ingredients, lemon and dijon and turned out nice and light. A perfect Meatless Monday or addition to a pork dish . Give it a try and let me know how it goes.
Lemon Dijon Roasted Vegetables
1. Preheat oven to 400.
2. Spread cut cauliflower on to baking sheet with the rinsed and drained Garbanzo beans and smashed garlic pieces.
3. Add the EVOO salt and pepper and Italian seasonings. Mix all together. Make sure all the pieces are coated.
4. Cook for 30-35 minutes, shaking up halfway through, but remember oven temperatures vary.
5. While the cauliflower is roasting, make the dijon vinaigrette.
Add any additional notes here.