Saturday, 14 November 2015

Roasted Cauliflower + Chickpeas with Mustard and Parsley

The bloggers cardinal sin - not posting for 3 months! Eeeeeek. No excuses other than the seesaw of loving/ hating social media but the table has turned and gearing up to begin regular posts again..... honest!! So to ease me back in offering this perfect recipe from Gwyneth Paltrow's book. Light but filling, super easy and very cheap - bonus! It's all about mustard here at the moment. I can't get enough of it so this really hits the spot!



1 can chickpeas
1 head cauliflower
extra virgin olive Oil
salt and pepper
1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
1 tablespoon white wine vinegar
1 handful of parsley

Preheat the oven to 200c 

Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a pinch of salt.Roast stirring now and then, until everything is dark brown and the cauliflower is quite soft (about 45 mins).

Meanwhile whisk together the mustards, vinegar and 4 tablespoons of olive oil with a pinch of salt and pepper. While the chickpeas and cauliflower are still warm toss them in the dressing and stir in the parsley. Serve warm or at room temperature.

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