Because I’m always on the lookout for new and delicious sounding recipes to entice me into healthy eating, I picked up Gwyneth Paltrow’s book in Chapter’s one day. After a few discreet iPhone shots of some especially mouth-wateringly good sounding recipes, I figured I should just go ahead and buy the whole thing. I’ve tried a handful of recipes so far, and have really liked all of them. This one for roasted cauliflower and chickpeas was the first one I tried, and will definitely be making it again. We had it as a side for dinner one night, and it was so good that two people easily polished off an entire head of cauliflower in one sitting! And the whole recipe involved about six ingredients, most of which you likely already have in your pantry. Not complicated at all!
Mix up two kinds of mustard, add rice vinegar, parsley and kosher salt. Dressing complete!
Toss the cauliflower and chickpeas with a bit of olive oil and salt, and roast in the oven for about 45 minutes. The dark brown pieces is where the flavour’s at 😉
Toss the cauliflower mix with some parsley and the mustard dressing, then revel in that gorgeous, golden colour!
Roasted Cauliflower and Chickpeas with Mustard and Parsley Recipe
1 14 oz can chickpeas, rinsed
1 head cauliflower, cut into bite sized pieces
Extra Virgin Olive Oil
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
- Preheat oven to 400 degrees
- Toss the chickpeas and cauliflower together in a large roasting pan or cookie sheet with 3 tbsp olive oil and a big pinch of salt. Roast, stirring occasionally, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
- Meanwhile, whisk together the mustards, vinegar and 1/4 olive oil with a big pinch of salt and fresh ground black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
From: It’s All Good