While I’m galavanting around California this week, please feel free to make this delicious business. You won’t be sorry.
Roasted Cauliflower and Chick Peas with Mustard and Parsely from It’s All Good
14-ounce can chickpeas, rinsed and drained
1 head of cauliflower, 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
1/4 cup chopped Italian Parsley
Preheat the oven to 400 degrees F
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 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 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.
I can’t get enough of this dish, you guys. SO GOOD. Enjoy!
KristiinaJanuary 20, 2015 at 11:08 pm
I love roasted cauliflower with just olive oil and salt, but my husband needs more convincing. This dressing sounds right up his alley. Strong ;)
EllenJanuary 22, 2015 at 11:46 am
SO delicious. Thanks for sharing. I basically ate a whole can of chickpeas. In two sittings.
AprilJanuary 22, 2015 at 6:34 pm
Holy moly… just made it, delicious!
KateJanuary 23, 2015 at 11:27 pm
I love the cookbook, but had not tried this particular recipe before. It is delicious and perfect to make in bulk for lunches for the week. Thanks for the recommendation.