This dish is so simple to make, yet results in a wonderful combination of flavors and textures, all the while being super healthy. My favorite kind of dish!
I recently served this to a good friend of mine, and despite the fact it’s supposed to feed four people, we gobbled up every last morsel.
You might think the mustards would make the dish too strong or spicy for young palates, but my children didn’t notice any “spice,” and they are still super-sensitive to anything even remotely spicy. In fact, if you love good mustard flavor (like me!), I think you can use more than what’s called for in this recipe. This is definitely the kind of dish you can experiment with without risk of the whole thing going wrong.
This recipe is from Gwyneth Paltrow’s cookbook, “It’s All Good.” I confess, I bought it ages ago, and promptly forgot about it. Then recently, when I was preparing dinner for friends, and the topic naturally turned to cooking, my friends told me how much they use and love the recipes in Gwyneth’s book.
1 14-oz can of chickpeas*, rinsed, drained and dried on a kitchen towel
1 head of cauliflower, outer leaves and inner core removed, cut into bite-sized florets
Extra-virgin olive oil
Coarse-ground sea salt
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
1/4 cup flat-leaf parsley, chopped
*Also sold as garbanzo beans
Preheat oven to 400F.
Toss the chickpeas and cauliflower together in a large roasting pan or rimmed baking sheet with about 3 tbsp olive oil. Sprinkle lightly with sea salt then roast, stirring once or twice, until everything is golden brown and the cauliflower is soft, about 45 minutes.
Meanwhile, whisk together the mustards, vinegar, 1/4 cup olive oil, a big pinch of salt and about 1/4 tsp pepper. When the chickpeas and cauliflower come out of the oven, toss them with the mustard dressing to evenly coat. Sprinkle with parsley and serve warm or at room temperature.