Tuesday, September 12, 2017

Roasted Cauliflower & Chickpeas w/ Parsley & Mustard


I know we all like to poke fun of Gwyneth Paltrow and her "GOOP" nonsense and her "unconscious coupling" with her x-husband, but I gotta say, some of her recipes are just plain good.

They are super simple, nothing complicated, almost silly .....but her book It's All Good, is actually pretty great.

I have made almost everything in it, except for the flax seed and alternative flour (gluten free) recipes, and everything is GOOD. Simple, fresh and easy. My style of cooking.

Here, I had some cauliflower and still have a ton of parsley growing in my garden......so what's a girl to do?

Let Gwynnie lead the way to make this super simple side dish.

I ate the entire bowl.


Roasted Cauliflower & Chickpeas w/ Parsley & Mustard (adapted from It's All Good)

1 14-ounce can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
3 tablespoons plus 1/4 cup extra virgin olive oil, divided
kosher salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (grainy mustard)
1 tablespoon white wine vinegar
freshly ground black pepper
1/4 cup chopped Italian parsley

Preheat oven to 400F degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of kosher salt.


Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 minutes.

Meanwhile, whisk together 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.


3 comments:

Stephanie said...

I really appreciate you "covering" cookbook recipes. I love purchasing cookbooks but I rarely use them. Instead, I keep cooking the same 10 recipes over and over. It is great to get some inspiration to use my cookbooks.

Karen Brusnighan said...

This looks really interesting and one of those "who would have thunk" recipes. What amount of smoked paprika did you use? Thanks for sharing.

Amen Kahwajy said...

You got me to roast cauliflower long ago. We will have this tonight and maybe serve with a creamy vinaigrette or a sauce gribiche. Thanks for the idea and the veg sells for about half of what it was about a month ago, so very timely also.