Gwyneth Paltrow’s Roasted Cauliflower & Chickpeas
This is Gwyneth Paltrow’s Roasted Cauliflower & Chickpeas with tangy dressing recipe from her book It’s All Good. This recipes has been a go-to of our for years, as a savory side, a rustic snack or a breakfast base with a fried egg on top. It’s easy to make and has a delicious tang from the mustard dressing. If your cauliflower is small, use two as this dressing ratio is more than enough for your veg and beans. It’s a flavorful way of entertaining or adding some zip to your regular recipe routine.
If you have food allergies make sure your mustards fit your needs – there are many on the market that are organic, gluten-free or vegan. Choose a super seeded mustard for some extra crunch.
We usually substitute rice vinegar for the white wine vinegar in this recipe because we happen to have it on hand more often … and it’s so frustrating to buy a lot of containers of new ingredients just for a single recipe! We cannot tell the difference – it’s super delicious both ways so use what you have on hand.
We also find that this dressing easily covers a head of roasted cauliflower and one can of chickpeas – depending on the size of our veggie, we usually either double up on the cauliflower or the beans – this will yield even more servings.
The original recipe has this as a four-serving item, but you can easily make it more by serving as a side dish or tapas. This would be an idea recipe for company or for a picnic or holiday buffet – it only contains a handful of ingredients but tastes super savory and gourmet.
If you are out of fresh herbs, you can use dried parsley; we like the color fresh herbs give but the flavor will be just as delicious. Try this easy recipe today and let us know how you like it!
Gwyneth Paltrow’s Roasted Cauliflower & Chickpeas
Ingredients
- 1 head cauliflower, cut into bite-sized pieces if small, use 2
- 1 14 oz can chickpeas, drained, rinsed and dried
- 3 tbsp plus 1/4 cup olive oil, divided
- coarse sea salt
- 1 tbsp Dijon mustard
- 1 tbsp seeded mustard
- 1 tbsp white wine vinegar or rice vinegar
- fresh ground pepper
- 1/4 cup chopped Italian parsley
Instructions
- Preheat oven to 400 F. Place oven rack in center
- Toss chickpeas and cauliflower in a large bowl with 3 tbsp olive oil and your pinches of coarse salt
- Line a baking tray with parchment and spread your cauliflower/chickpea mixture evenly
- Roast in the oven until cauliflower is soft, about 40-45 minutes
- MEANWHILE, in a small bowl, whisk together your mustards, vinegar, 1/4 cup olive oil, and some salt and pepper
- Once your cauliflower and chickpeas are baked, remove back to a large bowl and top with dressing. Toss to coat evenly. Add parsley and serve or cool and store.
Notes
- We don’t keep a stable of vinegars at home but we always have rice vinegar and that works perfectly in place of the white wine vinegar
- This dressing recipe will easily coat 2 heads of cauliflower plus a can of chickpeas or 1 cauliflower with 2 cans of chickpeas; it’s a generous hand so feel free to add more
- This recipe yields 4 larger servings or several more smaller or side servings
- Use this recipe for a tapas night as well – it holds up great cold, warm or at room temperature
Nutrition
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