My cousin Felicia shared this recipe from One Hungry Mama on Facebook last month. She said that she and her husband (Eeek – you have a husband!) are obsessed with this. Well, with that endorsement, I had to give it a try. Oh, yeah. I can see why they’re obsessed. I’m craving it right now, and I just had some yesterday. I really didn’t change much with the recipe except to leave out the parsley (to make it more palatable to The Girl) and to use a black/white pepper combo, because that’s what’s in my pepper mill at the moment.
- 1 14-oz can chickpeas
- 1 head of cauliflower
- 3 tablespoons plus 1/4 cup extra virgin olive oil
- Coarse sea salt
- 1 tablespoon Dijon mustard
- 1 tablespoon seeded mustard (i.e., grainy mustard)
- 1 tablespoon white wine vinegar
- Freshly ground pepper (black or any combo you have in your pepper mill)
- Preheat oven to 400 degrees.
- Wash and cut cauliflower into bite-sized florets. Discard any outer leaves.
- Rinse and drain chickpeas.
- Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt.
- On the middle rack, roast for about 45 minutes, stirring now and then, until browned and cauliflower is soft.
- Whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of pepper.
- When chickpeas and cauliflower are done, toss them with the mustard dressing.
- Serve warm or at room temperature.