Roasted Cauliflower with Chickpeas and Mustard
One of the great perks of being a food blogger is that people tend to talk to you about food. If I’m honest with myself, this could have been my true incentive in starting Sly Rooster because there is nothing I enjoy talking about more than food. And some weeks–the craziest, busiest ones like those in May when Spring sports have reached their frenetic peak and the school year is coming to an end with Science Fairs, Art Shows, Musical Performances, Plays–these food conversations are the sparks of creativity that keep me inspired.
And so it was on the tennis court of all places (much to Coach Paul’s dismay) that a friend casually referred to the “Gwyneth Paltrow cauliflower recipe that everyone loves.” My ears perked up and my curiosity instantly ignited. You see, I have been remiss in exploring Gwyneth Paltrow’s cookbooks. Despite all her goop-y elitism and conscious uncoupling, I appreciate her healthy cooking style with the occasional quirky twist. But it was the “everyone loves” part of the reference that really caught my attention. I just love recipes that everyone loves. That may sound ridiculously obvious but I am always trying to nail those unequivocal crowd-pleasers. I find that while it’s all too elusive, there is nothing more satisfying than unanimous appreciation for a dish.
Straight off the courts, I did a quick search on my phone for Gwyneth’s Roasted Cauliflower with Chickpeas and Mustard and realized that I didn’t even need to go to the store. Instead, I went straight home and started cutting cauliflower into bite-sized florets. Forty-five minutes later (with only 15 of those minutes being active prep time), I had to stop myself from polishing off the bowl.
So here I share the first of what may be many gems from Gwyneth Paltrow. I have to admit, I like her style.
Side Note: I realize that this is my fifth cauliflower recipe which is quite ironic considering that cauliflower was pretty much the last vegetable that I grew to like. I apologize if you are thinking, “Enough cauliflower!” but I promise that the Sunchoke and Cauliflower Salad, Roasted Caulflower Mash, Roasted Sriracha Cauliflower, Charred Cauliflower with Toasted Bread Crumbs, Cornichons and Parsley and this Roasted Cauliflower with Chickpeas and Mustard are all varied enough that if you try a different one each week for the next month you won’t be bored.
Roasted Cauliflower with Chickpeas and Mustard
- 1 14-ounce can chickpeas, rinsed, drained and dried
- 1 head of cauliflower, cut into bite-sized florets
- 3 Tbls plus 1/4 cup extra virgin olive oil, divided
- Coarse sea salt
- 1 Tbls Dijon mustard
- 1 Tbls seeded mustard (i.e., grainy mustard)
- 1 Tbls white wine vinegar
- Freshly ground black pepper
- 1/4 cup chopped Italian parsley
- Preheat oven to 400 degrees and set the rack in the middle.
- Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons 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 mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few 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.