ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD + PARSLEY

ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD + PARSLEY image

Yield 4 people as a side

Number Of Ingredients 9

A 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and sauté them with garlic-they're surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley

Steps:

- Preheat the oven to 400°F and set the rack in the middle. - 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 now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes. - Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. - While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. - Serve warm or at room temperature.