Roasted Cauliflower and Chickpeas with Mustard and Parsley
Recently, I wrote about Gwyneth Paltrow’s new book, It’s All Good. Since writing the post, I have been cooking recipes out of the book like crazy! My oh my. Today, I feel compelled to share her Roasted Cauliflower + Chickpeas with Mustard + Parsley recipe because is sooooooo good and I have been making it at least once a week (yes, THAT good!). She describes this recipe as “an ultra healthy and filling side, one of those healthy dishes that actually leaves you feeling satisfied.” The description couldn’t be more spot on!
There are a lot of Silver Lining health benefits of Cauliflower:
- It is high in antioxidants – Cauliflower contains a ton of vitamin C and manganese, as well as carotenoids.
- Cauliflower has anti-inflammatory properties – Due to its high vitamin K content, cauliflower helps to reduce inflammation. It also has omega-3 fatty acids, the same healthy fats found in salmon and flax seeds, but with the added Silver Lining of practically no calories.
- It is a good source of fiber – The average daily recommendation for fiber exceeds 25 grams. Eat some cauliflower and you’ll be contributing over 3 grams to your daily total, helping cleanse your digestive tract.
- Cauliflower is packed with vitamins – Cauliflower boasts a plethora of B vitamins: 1, 2, 3, 5, 6, and 9 to be exact as well as vitamin K, folic acid and potassium.
Please enjoy this as much as we are (since I make it at least once a week!).
Roasted Cauliflower + Chickpeas with Mustard + Parsley
from It’s All Good
- a 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
- 1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
- Extra virgin olive oil
- Coarse sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- 1/4 cup chopped Italian Parsley
- Preheat the oven to 400 degrees F
- Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
- Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy 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.
Here is the the book: It’s All Good by Gwyneth Paltrow and Julia Turshen. I looooooove it!