ROASTED CAULIFLOWER AND CHICKPEAS

This tasty recipe is from Gwyneth Paltrow's "It's All Good" cookbook. You can eat it at room temperature and it makes a healthy, filling, delicious lunch or side-dish dinner. You may think that the combination of cauliflower and chickpeas sounds a bit dull but roasting them brings out the sweetness of the cauliflower and the combination of the mustard dressing and parsley really makes it pop.

Ingredients:

1 head of cauliflower, broken in florets
1 can chickpeas, rinsed, drained and dried with a dishtowel
1/4 cup chopped Italian parsley
Extra-virgin olive oil
Sea salt & black pepper
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar

Instructions:

1. Preheat the oven to 400 degrees.

2. Toss the chickpeas and cauliflower together in a large roasting pan with three tablespoons of olive oil and a big pinch of salt.

3. Shake well and place in the oven for approximately 35-40 minutes or until the cauliflower is golden. Check frequently and turn over to make sure the cauliflower doesn’t get too dark.

4. Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and some black pepper.

5. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and parsley.

6. Serve warm and ENJOY!

-From Inside British Mum's Kitchen