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
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.