Roasted Veggies and Chickpeas with Cheese Sauce

cheese sauce

Does winter just make you crave a big bowl of beige stuff? Like risotto. And mac and cheese. If I could live on various forms of mac and cheese until April, I so would.

But luckily I came across Oh She Glow’s Buddha Bowl yesterday. And OK, I decided I still wanted cheese sauce instead of the dressing she suggested. But at least this way I’m eating chickpeas and cauliflower and quinoa instead of white pasta, right?

Sidenote: check out this adorable chalkboard sticker I got for my fridge! All the fun of a chalkboard wall but without the commitment (slash without loosing our rental deposit).

I’ve attempted roasted chickpeas before but for some reason they just did not work. This time I made sure to dry them really well.

Roasted Veggies and Chickpeas with Cheese Sauce

(inspired by Oh She Glows!)

  • 1 can chickpeas, drained and rinsed
  • 1 small cauliflower
  • 2 tsp olive oil
  • 1 cup quinoa
  • 2 cups of stock (or water and a bouillon cube. I used a pre-seasoned quinoa so I just used plain water)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1.5 cup 2% milk
  • 1 cup old cheddar cheese, grated
  • salt and pepper

Start by preheating the oven to 400. Place your drained and rinsed chickpeas on a tea towel and blot them to remove the moisture. Put the chickpeas on a cookie sheet with 1 tsp of the olive oil, mix well and season with salt and fresh ground pepper. Cut the cauliflower into bite-sized pieces and place on another cookie sheet, mixing with 1 tsp oil as well as salt and pepper. Place in the oven and set the timer for 15 minutes.

Fill a pot with 2 cups of broth (or water and a bouillon cube). When there are two minutes left on the timer, start the water boiling. Once the water boils, add the quinoa, stir well and turn the heat down to low. Cover the pot and cook for 12-15 minutes. After you’ve added the quinoa, stir your chickpeas and cauliflower. Set the timer for 12 minutes.

Now start your cheese sauce! Melt butter over medium low in a small saucepan. Once melted, add the flour and whisk well. Slowly add the milk, whisking constantly. Let the sauce cook for a few minutes until it begins to thicken – it will nicely coat the back of a spoon when it’s ready! Add the grated cheese and stir until the cheese is fully melted and the sauce has a smooth consistency. Add some salt and pepper to taste. Take the pot off the heat and set aside, covered, while you finish the other components.

Once the final timer goes off, check on your oven and the quinoa. Ensure that the cauliflower is thoroughly cooked and browned in some spots. The chickpeas should be golden brown and crispy. All of the water for the quinoa should have been absorbed. Now assemble your bowls! I did quinoa on one side, veggies and chickpeas on the other and coated the whole thing in sauce, but it depends on how well you like your food separated!

Three seconds after I took this picture, I’d mixed everything up into one delicious mess of roastiness and cheesiness and crunchy chickpeas. I highly recommend eating it that way!

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