Roasted Cauliflower and Chickpeas
Roasted Cauliflower
and Chickpeas
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Roasted Cauliflower

and Chickpeas


Serves 4
  • 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
  • ¼ cup chopped Italian parsley
Recipe by Anna Watson Carl
Photo by: Ditte Isager


Sample step.
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(From It’s All Good, by Gwyneth Paltrow & Julia Turshen)

Preheat the oven to 400ºF 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 ¼ 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.

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