ROASTED CAULIFLOWER & CHICKPEAS WITH MUSTARD VINAIGRETTE

A long time ago I decided that a blog cannot have too many cauliflower recipes. Once I made peace with that decision, bringing yet another version to this virtual spot became easier and easier. So here I am. Playing with one of my favorite veggies once again.

ROASTED CAULIFLOWER AND CHICKPEAS WITH MUSTARD VINAIGRETTE
(from thebrookcook)

14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped

Set a rack in the center of the oven and heat to 400ΒΊF, preferably on convection roast.

Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or 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 30 to 35 minutes.

Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

Comments: I bet you are wondering why two kinds of mustard, and what if you only have one kind? Use what you have. I happen to have both because we love mustard. I imagine that if you use full whole-grain it could be a bit too harsh. But whatever you choose to do, this is a real keeper of a side dish. Both chickpeas and cauliflower have that earthy, almost funky nature, and the acidity of the vinaigrette does a beautiful job tying them together. Leftovers were great two days later, barely warmed in the microwave.

Josette always shares amazing recipes in her blog, so I invite you to visit her site and browse around. I made this one just a few days after she published it, and repeated it the following week because we loved it so much.

ONE YEAR AGO: Great American Baking Show, Spice Episode (insert bucket of tears here)

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FOUR YEARS AGO: Shrubs, a fun alternative to alcoholic drinks

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4 thoughts on “ROASTED CAULIFLOWER & CHICKPEAS WITH MUSTARD VINAIGRETTE

  1. Well, I love cauliflower which is not quite in season at the moment at a daily temperature of 35 C, and I LOVE mustards a plethora of which are always in hand and often used in tandem. No problem – in this huge, wide country of ours very few fresh foods have a real ‘season’ πŸ™‚ ! Few ingredients, easy methodology and ‘inviting’ looks . . . temperature – probably room-temp . . . had a gf married to a Lebanese who preferred most of his Middle-Eastern dishes that way . . . learned and liked . . .

    Liked by 1 person

  2. Sally, not sure how to get in touch with you. This is KarenNoCA from Finer Kitchens chat. I would like to ask you a question, please contact me at my email address. Thanks

    Like

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