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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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