Monday, February 17, 2014

Cauliflower & Chickpea Salad

For my birthday last summer Jenny bought me Gwyneth Paltrow's cookbook, which I did not have the opportunity to look through until recently. I am guilty, as I am sure many others are as well, for buying cooking books, paging through them admiring the delicous looking meals, but never making anything new. However I have been trying hard in this new year to try new recipes  and this is one of our new favorites. Adapted from It's All Good.


1 head of Cauliflower, rinsed and cut into small pieces
1-14 oz can Chickpeas, rinsed and dried
Extra Virgin Olive Oil
Coarse sea Salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
Red pepper flakes
1/4 cup chopped Italian parsley

Preheat oven to 400 degrees. Toss Cauliflower and chickpeas with 3 tablespoons olive oil and a large pinch of salt. Roast stirring occasionally for 45 minutes or until slightly browned.  While those are cooking, mix together mustards, vinegar with 1/4 cup olive oil, pinch of salt and pepper.  Toss dressing and parsley with cauliflower and chickpeas while they are still warm. Serve warm or at room temperature.

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