Ingredients

A 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel

1 head of cauliflower, outer leaves removed and discarded (or slice and sauté them with garlic-they’re surprisingly delicious!), cut into bite-sized florets

Extra virgin olive oil

Coarse sea salt

1 tablespoon Dijon mustard

1 tablespoon seeded mustard

1 tablespoon white wine vinegar

Freshly ground black pepper

1/4 cup chopped Italian parsley

Preparation

  • Preheat the oven to 400°F and set the rack in the middle.
  • 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 brown 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.