1 head of cauliflower, cut into florets
1 (15 oz) can chickpeas, rinsed, drained, and patted dry
1 cup dry quinoa
1 small bunch flat leaf parsley, diced
1/8 tsp crushed red pepper flakes
Salt and pepper to taste
2 TBS grapeseed oil or other high heat oil for cooking
For the Lemon-Dijon Dressing:
1 1/2 TBS fresh lemon juice
1-2 tsp dijon style mustard
1/4 cup extra virgin olive oil
1/8 tsp fine sea salt