This incredibly yummy dish comes from Gwyneth Paltrow’s cookbook “It’s All Good”. It has the perfect blend of buttery flavors from roasting vegetables, along with a dressing that gets a little kick from mustard. It’s incredibly easy to make and either it can be eaten as the main dish (since it has chick peas for protein) or as a side dish. I like its best warm, but you could also eat it at room temperature.
Roasted Cauliflower & Chickpeas with Mustard & Parsley
A 14 ounce can chickpeas, rinsed, drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and cut into bite sized florets
Extra Virgin Olive Oil
Course sea salt
1 tbsp Dijon Mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground pepper
1/4 cup chopped parsley
Preheat the oven to 400 degrees F.
Toss the chickpeas and cauliflower together in a large roasting pan with 3 tbsp. of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is getting brown and the cauliflower is quite soft, about 45 minutes.
Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve at room warm or at room temperature.