Roasted Cauliflower and Chickpeas with Mustard & Parsley
This recipe for Roasted Cauliflower and Chickpeas with Mustard & Parsley comes from Gwyneth Paltrow’s first cookbook - It’s All Good. I’ve been making this cauliflower for years and it’s one of my favorites because it’s so delicious, easy and so healthy! The combination of chickpeas and cauliflower is unbelievably good and they’re combined with a mustard dressing that takes this dish to a whole new level!
This cauliflower is very filling and makes a great vegetarian meal…just add a salad (or not). It would also be so good with roasted salmon or chicken! I’ve never made this without doubling the recipe because I love to have leftovers in the refrigerator for lunch the next day! It’s so flavorful right out of the oven, but almost better the next day…just let it come to room temperature and enjoy!
I served this cauliflower in one of my favorite bowls from Haand Pottery! It’s a great size for a main dish salad and comes in several colors…pink, yellow, off-white, black and green (I think). The brown is one I use often because it looks pretty with many different foods and photographs well. If you’re interested in shopping Haand Pottery, use code CRAZYBLONDELIFE for 15% off. This pottery is durable, beautiful and dishwasher safe so be sure to take a look at the website to see what they have to offer!
Roasted Cauliflower and Chickpeas with Mustard & Parsley
Ingredients
- 1 - 14 ounce can chickpeas, rinsed and drained
- 1 head cauliflower, outer leaves removed, cut into small florets
- Extra virgin olive oil
- Kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy seeded mustard
- 1 tablespoon white wine vinegar
- Freshly cracked black pepper
- Chopped Italian parsley
Instructions
- Preheat the oven to 400 degrees.
- Toss the chickpeas and cauliflower together in a large roasting pan with a good drizzle of olive oil and a big pinch of salt. Roast, stirring occasionally, until cauliflower is brown and tender, 35 to 40 minutes.
- Meanwhile, whisk together the mustards, vinegar, and 1/4 cup olive oil with a pinch of salt and a few grinds of pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
Because this dish is so good at room temperature, it’s perfect to take to a potluck dinner or to serve as part of a buffet! I hope you enjoy!
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