ROASTED CAULIFLOWER AND CHICKPEAS (WITH MUSTARD AND PARSLEY)
Serves 4
This recipe is surprisingly simple and full of ‘umami’ or a satisfying flavour. My children love it and that’s a bonus! Cauliflower is full of many vitamins including choline which is an essential nutrient. Adequate choline is helpful in preventing fatty liver, assisting in neurotransmitter development (acetylcholine) and hormone balance.1
Ingredients:
14 oz can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower outer leaves removed and cut into bite-sized florets
Extra virgin olive oil
Course 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
Preheat oven to 400C and set rack in the middle one oven.
Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and big pinch of salt. Roast, stirring occasionally until everything is soft and dark brown, about 45 min.
Meanwhile whisk together the mustards, vinegar, 1/4 cup of chopped Italian parsley with a big pinch of salt and ground pepper. While the roasted cauliflower and chickpea mixture is still warm toss with the mustard dressing. Serve warm or room temperature.