Roasted Cauliflower and Chickpeas with Mustard and Parsley
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Ingredients
- 14-oz can chickpeas, rinsed and drained and dried in a kitchen towel
- 1 head cauliflower, outer leaves removed and discarded (or slice and saute them with garlic - they're surprisingly delicious!), cut into bite-sized florets
- EVOO
- Coarse sea salt
- 1 T Dijon mustard
- 1 T seeded mustard
- 1 T white wine vinegar
- fresh ground black pepper
- 1/4 c chopped Italian parsley
Details
Servings 4
Preparation
Step 1
Preheat oven to 400 and set rack in the middle.
Toss chickpeas and cauliflower together in a large roasting pan with 3 T olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and cauliflower is quite soft, about 45 mins.
Meanwhile, whisk together mustards, vinegar and 1/4 c olive oil with big pinch of salt and a few healthy grinds of black pepper. While chickpeas and cauliflower are still warm, toss them with mustard dressing and parsley. Serve warm or at room temp.
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