The best recipes for me are ones that are easy and quick to make, good for you, and delicious—my idea of “healthy fast food.” So, when I find a new recipe that fits all of those categories, I have to share it with you. I first had this dish when I visited my niece, Sarah, in Oregon last August. It was absolutely delicious but I forgot all about it once I got home. Fortunately, Sarah gave me a cookbook over the holidays (Gwyneth Paltrow’s, It’s All Good) and the recipe was in there. I’ve changed it only slightly. I’ll give you my version. By the way, despite some of the negative press that Gwyneth got about this cookbook, the recipes are often quite simple, very appealing, it reads easily, and has lots of gorgeous pictures of food—my idea of a good cook book.
Roasted Cauliflower and Chick Peas
14 oz. can of chickpeas, rinsed and drained
1 head of cauliflower, cut into bite sized pieces
Green olives (pitted) – approximately 3/4 cup (depending on how much you like them)
Extra virgin olive oil
Sea Salt
1 Tb. Dijon mustard
1 Tb. seeded mustard
1 Tb. white wine vinegar
Freshly ground black pepper
¼ cup Italian parsley
Preheat the oven to 400 degrees.
Toss the chickpeas, cauliflower, and green olives together in a large roasting pan with 3 Tb. of olive oil and a pinch of salt. Roast, stirring occasionally, until the vegetables are beginning to turn brown and the cauliflower is soft. (about 30 minutes)
Dressing: Meanwhile whisk together the mustards, vinegar, and ¼ cup olive oil with a big pinch of salt and a few healthy grinds of black pepper. After the chickpeas and cauliflower are done roasting, take them out of the oven and toss them with the dressing and the parsley. Serve warm or at room temperature.
I served the dish with some heirloom tomatoes and this made a nice meal. Don’t forget, you can roast almost any vegetable in a little olive oil and salt and it comes out delicious! Be adventurous and make your own version of this basic recipe.
