*Recipe from “It’s All Good” by Gwyneth Paltrow”
So good. Roasted cauliflower, with its gently browned florets, is a sweet and deep contrast to the fiber-rich roasted chickpea. This is an ultrahealthy and filling side, one of those healthy dishes that actually leaves you feeling satisfied.
14 oz. can chickpeas, rinsed & drained & dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and sauté them with garlic- surprisingly delicious!), cut into bite sized florets
Extra virgin olive oil
Coarse sea salt
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
Freshly ground black pepper
¼ cup chopped Italian parsley
Preheat oven to 400 degrees and set the rack in the middle
Toss the chickpeas & cauliflower together in a large roasting pan with 3 tbsps. 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.