Roasted Cauliflower & Chickpeas with Mustard & Parsley

Adapted from the fab ‘It’s All Good’ book from Gwynnie. This recipe got me into cauliflower a few years back and I think it rocks.

Ingredients

1 can chickpeas, rinsed, drained, and dried

1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets

3 tbsp plus ¼ cup olive oil, divided

Coarse sea salt

1 tbsp Dijon mustard

1 tbsp wholegrain mustard

1 tbsp white wine vinegar

Freshly ground black pepper

¼ cup chopped Italian parsley

Method

Preheat oven to 200C.

Toss chickpeas and cauliflower together in a large roasting pan with 3 tbsp 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.

Meanwhile, whisk together both mustards, vinegar, and ¼ 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.