I am still cooking my way through Gwyneth Paltrow’s new cookbook, It’s All Good. I have made a few recipes and this is the latest one. I love cauliflower, Dijon mustard and chickpeas, so how bad can this possibly be?
So so good, that’s how good.
I couldn’t get Joel to even touch it except to eat one chickpea and he refused to touch the cauliflower. Oh well, once again, he doesn’t know what he’s missing. This is a perfect side dish and very healthy, to boot. Completely vegan, protein packed and very filling. I’m certain it would be delicious with broccoli as well. Give this a try!
Thanks again to Gwyneth Paltrow for an amazing new cookbook with lots of new recipes. It is all good!
1 14 oz. can chickpeas, rinsed and drained and then dried in a kitchen towel.
1 head of cauliflower, outer leaves removed and discarded, cut into bite size florets.
3 tablespoons of extra virgin olive oil, plus 1/4 cup of olive oil
1 tablespoon Dijon mustard–I love Maille brand Dijon Mustard for just the right bite, but any Dijon mustard will do.
1 tablespoon whole grain mustard ( if you don’t have whole grain , just use all Dijon) it just adds a nice texture and looks good.
1 tablespoon white wine vinegar
freshly ground black pepper
*sprinkling of about 1/4 cup of chopped Italian parsley
Preheat the oven to 400 degrees and set the rack in the middle.
Toss the chickpeas and cauliflower together in a large roasting pan with the 3 tablespoons of olive oil and a big pinch of kosher salt. Roast, stirring now and then, until everything starts to brown up nicely, and the cauliflower is quite soft (about 45 minutes.)
Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil, and a few healthy grinds of black pepper. I didn’t think it needed more salt, the mustard was salty enough as was the cauliflower. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and if you like, add a little sprinkling of parsley.
Serve warm or at room temperature.