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.