Tuesday, 14 May 2013

Mustard Roasted Cauliflower & Chickpeas

I'm just getting back into the swing of things since returning from our French/Italian holiday (which was looovely...more to come soon!), so I'm a little behind on posts, but I wanted to share this gem of a recipe from Gwyneth Paltrow's It's All Good cookbook. I've already made it twice since getting it in the mail a few weeks ago! It's just the perfect mix of healthy, filling and flavorful. I know these cauliflower and chickpeas don't sound that amazing, but the combination of the mustard dressing and parsley really makes it pop. Here's what you'll need to make it:

1 can chickpeas, rinsed, drained and dried with a dishtowel
1 head of cauliflower, broken in florets
Extra virgin olive oil
Sea salt & black pepper
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
1/4 cup chopped Italian parsley

Start by preheating the oven to 400 degrees. Then 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 once for 45 minutes or until everything is dark brown and the cauliflower is soft.

Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and some black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and parsley. Serve warm and ENJOY!

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