Roasted Cauliflower and Chickpeas

September 18, 2013

JJ and I were about to head to a movie date when I whiped up this quick, easy dinner to keep us full and less likely to invade that evil popcorn stand. It has become more time consuming to prepare for an evening at the movies. Now my favorite snacks consist of homemade trail mix, quest bars, and black licorice (my sister in-laws boyfriend Bryan has me convinced that black licorice should not be categorized as a sweet, since the sugar count is so low… *yet the calories are high). I never used to be so conscious. I would skip a routine meal and fill up on all the sweets, popcorn and soda the theater had to offer. Oh, the healthy girl I used to be. Who doesn’t crave that stuff when they walk into a popcorn infested building? Which is why you have to prepare yourself. 
1. Sneak healthy treats in your purse. 
2. Opt for water instead of soda
3. Eat dinner ahead of time
It was a surprise to the both of us of our enjoyment for this dish/salad. A new favorite I’ll be cooking often and another amazing recipe from the cookbook, It’s All Good


14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized floret
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (I left out)
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley

Preheat the oven to 400 degrees. 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.