Preheat the oven to 400º
Toss chickpeas and cauliflower in a bowl with 1 1/2 tablespoons of olive oil and a big pinch of salt
Spread out on a parchment-lined baking sheet and roast until everything is brown on the edges and the cauliflower is quite soft, about 35-45 min
In a blender blend the mustard, garlic, lemon juice, and remaining olive oil with salt and a few grinds of black pepper
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and add the parsley
Serve warm or at room temperature
Roasted Cauliflower + Chickpeas + Mustard Dressing
An all-time favorite - best cauliflower recipe ever
Ingredients
1 can chickpeas, (or 1 1/2 cups cooked) rinsed and drained and dried in a kitchen towel
1 head of cauliflower, cut into bite-sized florets
2-3 Tbs olive oil
Sea salt
1 Tbs Dijon mustard
1 Tbs lemon juice
2 cloves of garlic
Freshly ground black pepper
3/4 cup Italian parsley, chopped
Instructions
Preheat the oven to 400º
Toss chickpeas and cauliflower in a bowl with 1 1/2 tablespoons of olive oil and a big pinch of salt
Spread out on a parchment-lined baking sheet and roast until everything is brown on the edges and the cauliflower is quite soft, about 35-45 min
In a blender blend the mustard, garlic, lemon juice, and remaining olive oil with salt and a few grinds of black pepper
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and add the parsley
Serve warm or at room temperature
Notes
Serves 4