Gwyneth Paltrow's Roasted Cauliflower & Chickpeas
Servings: 4 servings
Calories: 260kcal
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. Roast, top, enjoy
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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
Serving: 1serving | Calories: 260kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g