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

Directions

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.

Enjoy!