Roasted Cauliflower & Chickpeas with Mustard Vinaigrette

My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉

This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.

Yield: Serves 6 as a side dish

• 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

1. Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
2. 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.
3. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
4. 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.
5. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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