April 21st, 2014

Roasted Cauliflower with Chickpeas and Mustard

Roasted Cauliflower with Chickpeas and Mustard | One Hungry Mama

Here I go again. Another recipe from Gwyneth. Before you consciously uncouple from this post, take a breath and give me a minute. I promise the result is worth it.

You know from my post on 7-minute homemade hoisin sauce that I’m a fan of Gwyneth Paltrow’s cookbook It’s All Good. Though absurd in moments and sometimes untenable for many people’s budgets, the book is packed with many simple, delicious, healthy recipes that are very easy to make. With the talented Julia Turshen by Gwyneth’s side, it’s no surprise at how many go-to recipes she managed to pack into this book, among them this Roasted Cauliflower with Chickpeas with Mustard and Parsley.

What can be easier than tossing ingredients on a roasting pan and pulling them out, nearly ready to go, 45 minutes later? (Nothing is the answer!) While the veggies and chickpeas roast, all you have to do is whisk the simplest vinaigrette and chop parsley. Or skip the parsley. I did since I didn’t have any on hand and this was still intensely gratifying.

Serve this as a side with a simply prepared piece of fish or other protein or do as I did and toss with Israeli couscous for an easy vegan dinner. If you go this route, just be sure to make extra dressing (1 1/2 to 2 times as much, depending on how much couscous you’re adding) so that there’s enough to coat the couscous, as well.

Oh and make enough to have extra: this packs well and makes a mean lunch the next day.

Roasted Cauliflower & Chickpeas with Mustard and Parsley
Recipe from It’s All Good by Gwyneth Paltrow and Julia Turshen
(Can be shared with kids 6+ mos)*
Serves 4

1 14-ounce can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
3 tablespoons plus 1/4 cup extra virgin olive oil, divided
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (i.e., grainy mustard)
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley

1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons 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.

2. Meanwhile, whisk together mustards, vinegar, and 1/4 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.

*Note: This is wonderful dish to share with even your youngest eaters! Simply puree, pulse, or chop into an age-approrpiate texture and share. If you cut the cauliflower to the right size for your child, this also make a great, super healthy finger food meal!

2 Responses

  1. Rosie says:

    I saved this recipe when I first saw it and finally had the chance to make it last night so I wanted to weigh in. I found this very tasty and loved the idea of roasting the chickpeas with the cauliflower florets. I took your suggestion of adding some cooked whole wheat israeli couscous (1/2 cup-dry) and made about 1 1/2 times as much dressing. In lieu of the parsley, I chopped up a small bunch of Tuscan kale to round it out, making sure to add the hot couscous, cauliflower and chickpeas to the kale to help soften it up. This was a great dinner-thank you!

  2. One Hungry Mama says:

    You’re welcome! I’m glad you liked this!

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