Adapted from Gwyneth Paltrow’s It’s All Good
14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 Tbsp Dijon mustard
1 Tbsp seeded mustard
1 Tbsp white wine vinegar
Freshly ground black pepper
1/4 c chopped Italian Parsley
Heat oven to 400°F
In a large roasting pan, combine chickpeas and cauliflower with 3 Tbsp olive oil and a pinch of salt.
Roast, stirring occasionally until peas and florets are darkened and soft (about 45 mins).
Whisk together mustards, vinegar and 1/4 c olive oil with a pinch of salt and pepper.
Remove peas and cauliflower from oven and toss with dressing. Garnish with parsley and serve warm or at room temp.