What can be easier than tossing ingredients on a roasting pan and pulling them out, nearly ready to go, 45 minutes later? While the veggies and chickpeas roast, all you have to do is whisk the simplest vinaigrette and chop parsley. Or skip the parsley. I did since I didn’t have any on hand and this was still intensely gratifying.
Serve this as a side with a simply prepared piece of fish or other protein or do as I did and toss with Israeli couscous for an easy vegan dinner. If you go this route, just be sure to make extra dressing (1 1/2 to 2 times as much, depending on how much couscous you’re adding) so that there’s enough to coat the couscous, as well.
Oh and make enough to have extra: this packs well and makes a mean lunch the next day.
Ingredients (Serves 4)
- 1 14-ounce can chickpeas, rinsed, drained and dried
- 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
- 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
- Coarse sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard (i.e., grainy mustard)
- 1 tablespoon white wine vinegar
- Freshly ground black pepper
- 1/4 cup chopped Italian parsley
1. 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.
2. Meanwhile, whisk together 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.
*Note: This is a wonderful dish to share with even your youngest eaters! Simply puree, pulse, or chop into an age-appropriate texture and share. If you cut the cauliflower to the right size for your child, this also makes a great, super healthy finger food meal!
Leave a Comment