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!