Roasted Cauliflower & Chickpeas with Mustard and Parsley - Gwenyth Paltrow

This recipe is one of my faves.

Roasted Cauliflower & Chickpeas with Mustard and Parsley

Recipe from It’s All Good by Gwyneth Paltrow Serves 4

  • 1 14-ounce can chickpeas, rinsed, drained and dried
  • 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
  • 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
  • Coarse sea salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon seeded mustard (i.e., grainy mustard)
  • 1 tablespoon white wine vinegar
  • Freshly ground black pepper
  • 1/4 cup chopped Italian parsley

1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons 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.

2. Meanwhile, whisk together 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.


Cauliflower is packed with Vitamin C – and the more of that we consume from foods, the less likely we are to be overweight, according to research from Arizona State University. It also packs fiber and anti-inflammatory effects into this dish, which accompany a lean protein beautifully. The dijon adds great flavor with few calories.  Warning! This side dish may take center plate and overshadow everything it is paired with . . . it is that good!