In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.
Roasted Cauliflower and Chickpeas
Cauliflower with a kick! The Dijon mustard, white wine vinegar and chickpeas make this cauliflower side dish a favourite at any family gathering. Adapted from Gwyneth Paltrow's It's All Good cookbook.
Equipment
- 1 Large Mixing Bowl
- 1 Baking sheet
- 1 Small Mixing Bowl
Ingredients
- 1 Large Head of Cauliflower
- 1 Can Chickpeas 540 mL
- 3 Tbsp. Olive Oil
Dressing
- 2 Tbsp. Seeded Dijon Mustard
- 1 Tbsp. White Wine Vinegar
- ¼ Cup Olive Oil
Optional
- ¼ cup Fresh Parsley
Instructions
- Preheat oven to 400℉.
- Cut cauliflower into bite-size pieces and add to a large mixing bowl.
- Drain and rinse chickpeas. Add chickpeas and olive oil to mixing bowl with cauliflower and stir until well mixed.
- Evenly spread the cauliflower and chickpeas on a large baking sheet and roast in oven for 35-45 minutes, stirring occasionally, until cauliflower is slightly browned and chickpeas are crisp.
- While cauliflower and chickpeas are roasting, mix the mustard, white wine vinegar and olive oil in a small bowl.
- After the cauliflower and chickpeas are roasted, add them back to the large mixing bowl, add dressing and stir until well mixed.
- Sprinkle with ¼ cup of chopped parsley if desired.