Roasted Cauliflower and Chickpeas
INGREDIENTS
Makes 4 servings
- A 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
- 1 head of cauliflower, outer leaves removed and discarded (or slice and sauté them with
- garlic—they’re surprisingly delicious!), cut into bite-sized florets
- Extra virgin olive oil
- Coarse sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- ¼ cup chopped Italian parsley
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Recipe by Anna Watson Carl
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DIRECTIONS
SHOW STEP-BY-STEP INSTRUCTIONS
(From It’s All Good, by Gwyneth Paltrow & Julia Turshen)
Preheat the oven to 400ºF and set the rack in the middle.
Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
Meanwhile, whisk together the mustards, vinegar, and ¼ cup of olive oil with a big pinch of salt and a few healthy grinds of 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.
