Recipe Review | Roasted Cauliflower + Chickpeas with Mustard + Parsley

The following recipe is from Gwyneth Paltrow's new cookbook,  It's All Good. You may or may not be aware that I have a somewhat serious addiction to cookbooks and cooking magazines. I love them. This book is particularly gorgeous--filled with beautifully styled "food porn" (aka, amazing pictures of food) and fresh, "candid-feeling" photos of Mrs. Martin both with and without her children, cooking, relaxing, eating, and generally looking fabulous and healthy. 

Roasted Cauliflower + Chickpeas with Mustard + Parsley

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What you need:

A 14-ounce can chickpeas, rinsed, drained, and dried in a kitchen towel

1 head of cauliflower, outer leaves removed and discarded, 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 

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What to do:

Preheat the oven to 400F and set the rack in the middle.

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 brown 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.

Delicious as a satisfying side dish, I would also enjoy this for lunch with a slice of crusty French bread (and maybe a glass of white wine). 

Piper declared it a winner by summarizing this way, "Some people might look at this and think that it will not taste very good. But it really does taste very good, Mom." My guess is that by "some people" she meant other 6 year-olds--because I thought it looked beautiful and tasty!