epicurious ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD + PARSLEY
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By Lauren Carvajal
epicurious ROASTED CAULIFLOWER + CHICKPEAS WITH MUSTARD + PARSLEY
Updated at: Thu, 17 Aug 2023 12:13:35 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Nutrition per serving
Calories565.5 kcal (28%)
Total Fat23.6 g (34%)
Carbs69.6 g (27%)
Sugars5.5 g (6%)
Protein25.9 g (52%)
Sodium1420.9 mg (71%)
Fiber24.3 g (87%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
14 ouncecan chickpeas
rinsed and drained and dried in a kitchen towel
1 headcauliflower
outer leaves removed and discarded, or slice and sauté them with garlic-they're surprisingly delicious!), cut into bite-sized
1 tablespoonwhite wine vinegar
freshly ground black pepper
¼ cupitalian parsley
chopped
extra virgin olive oil
1 tdijon mustard
1 Tmustard
seeded
Instructions
Step 1
YIELD: 4 people as a side
Step 2
PREPARATION - Preheat the oven to 400°F and set the rack in the middle.
Step 3
- Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Step 4
- Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
Step 5
- 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.
Step 6
- While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
Step 7
- Serve warm or at room temperature.
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