Roasted Cauliflower and Chickpeas with Mustard and Parsley
Ingredients
- 1 (14-ounce) can chickpeas rinsed, drained, and dried in a kitchen towel
- 1 head of cauliflower outer leaves removed and discarded, 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
Instructions
- 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 both 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.
Notes
Credit: It's All Good by Gwyneth Paltrow