Whole Wheat Rigatoni with Mustard Roasted Cauliflower and Chickpeas
1 cauliflower, stem and leaves removed, roughly chopped
1 can of chick peas, drained and dried
2 tablespoons of olive oil
1 tablespoon of dijon mustard
1 tablespoon of spicy mustard
1 tablespoon of white wine vinegar
2 scallions, white and green part thinly sliced
1/2 package of whole wheat rigatoni
pepper (I used black and Aleppo)
Preheat oven to 400 degrees. In a baking dish, toss the cauliflower and chick peas with olive oil and salt. Bake for 40 minutes.
Boil a pot of salted water, add pasta, and cook for five to eight minutes. Drain and set aside.
Meanwhile, whisk together the mustards, and two tablespoons of olive oil. Add in scallions and set aside.
In a bowl, mix together roasted vegetables, pasta, and stir with mustard sauce. Drizzle with olive oil and add black pepper. Top with parmesan. Enjoy.