Roasted Chickpeas and Cauliflower

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One of my all-time favourite cookbooks is It’s All Good, by Gwyneth Paltrow. I know she gets a bad rap, but I have nothing but respect and admiration for the career she has built off of her love for cooking and entertaining. Her recipes are always simple, yet elevated, and her newsletter for goop is always a favourite in my inbox. This cookbook is the one I reach to when I’m feeling particularly healthy and want to amp up my veggies.

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For those of you that try to maintain a #MeatlessMonday, this dish is perfect for you. It has protein (chickpeas), veggies (cauliflower), crunch from the roasting and a deliciously subtle mustard-base sauce that has you coming back for more. If you didn’t already know, cauliflower is high in antioxidants and vitamins, is anti-inflammatory and is a good source of fiber.

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I recently brought it to our “healthy book club” and it was a huge hit!

Roasted Chickpeas and Cauliflower (Slightly adapted from It’s All Good)
serves 2 as a main, 4 as a side

14-oz can of chickpeas, rinsed and drained
1 head of cauliflower, cut into bite-size florets
olive oil
sea salt
2 tbsp Dijon mustard
1 tbsp red wine vinegar
pepper to taste
1/4 cup chopped Italian Parsley

1) Preheat the oven to 400 degrees F.
2) 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.
3) Meanwhile, whisk together the mustard, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
4) While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
5) Serve warm or at room temperature. **Sophie’s note: while this is amazing right out of the oven, I was surprised how good it was 45 minutes later. I brought it straight from the oven, in a covered dish, to book club and it was great for the next hour.

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