Roasted Cauliflower With Chickpeas and Mustard

The perfect Thanksgiving side dish! I have made it on many different occasions, and everyone asks for the recipe. I found this recipe in Gwyneth Paltrow’s book “It’s All Good”. Her book is filled with many healthy, yet delicious and easy to make dishes. If you don’t have a copy, I suggest you get yourself one! Cauliflower is an ideal weight-loss veggie due to its high fiber, vitamin C, potassium, and magnesium content. Cauliflower is known to promote a healthy heart, and it’s not only high in nutrients but also low in calories. One cup of cooked cauliflower contains only 29 calories!

Roasted Cauliflower With Chickpeas and Mustard

Serves 4

INGREDIENTS 

• 1 head of cauliflower, outer leaves removed
• 14 ounce can chickpeas, rinsed and drained
• 1/4 cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp seeded mustard
• 1 tbsp white wine vinegar
• 2 tbsp parsley, chopped
• salt & pepper to taste

DIRECTIONS

• STEP 1. Preheat the oven to 400F.
• STEP 2. Toss chickpeas and cauliflower together in a large roasting pan with a drizzle of   olive oil and a pinch of salt.
• STEP 3. Roast until dark brown, and cauliflower is soft, about 45 minutes.
• STEP 4. Meanwhile, whisk together the mustards, vinegars, and 1/4 cup of olive oil with a   pinch of salt and pepper. While the chickpeas and cauliflower are still warm, toss   them with the mustard dressing and parsley.
• STEP 5. Serve warm or at room temperature.