This side dish is packed with flavor from not ONE, but TWO types of mustard. It's delicious warm, or room temperature so if you make it ahead let it sit out and watch it disappear quickly!
- One 14 ounce can chickpeas, rinsed and drained
- 1 head of cauliflower
- 1/4 cup extra virgin olive oil, plus 3 tablespoons
- 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
Preheat oven to 400 degrees Fahrenheit. Set oven rack to middle of the oven.
Remove all the outer leaves from the cauliflower and discard them. Cut the florets off the cauliflower, or cut the cauliflower into bite size pieces. On a large baking sheet toss the chickpeas and cauliflower with 3 tablespoons of olive oil and a generous pinch of salt. Roast, stirring occasionally, until the chickpeas and cauliflower are a deep, golden brown, about 40-45 minutes. The cauliflower should be soft; a fork should slide easily into it.
While the veggies are roasting, in a small pitcher whisk together both mustards, vinegar, 1/4 cup of olive oil and season generously with salt and pepper.
When the veggies are done, toss them with the dressing while they’re still warm. Sprinkle with fresh parsley and serve warm or room temperature.
From It’s All Good, Gwyneth Paltrow