Preheat oven to 400°.
Make Vinaigrette: In a small bowl, whisk together 4 tbsp olive oil, 2 tbsp dijon, white wine vinegar. Salt and pepper to taste.
In a large bowl, add the cauliflower florets & chickpeas. Drizzle in a few tablespoons of olive oil, 1/8 tsp salt, and mix well.
Spread mixture evenly onto a lined baking sheet. Bake on middle oven rack for 45 minutes, or until desired char. Toss the mixture halfway through cook time so it browns more evenly.
Pour mixture back into large bowl. Drizzle in half of the mustard vinaigrette and toss so mixture is evenly coated. Mix in parsley.
Serve with extra mustard vinaigrette on the side.