Just about everything in the produce section is a candidate for roasting these days. Potatoes, broccoli, cauliflower, onions, peppers, green beans, asparagus, Brussels sprouts, eggplant, kale, carrots. You name it. At this moment, as I write, I have cauliflower and chickpeas roasting in the oven. They’ve been rubbed in oil and seasonings and are destined to gather more flavor with a mustard vinaigrette.
Vegetables I once boiled, or fried, or cooked in a casserole, I more often roast. The secret to roasting is using a high temperature and long cooking time. My tray of cauliflower is in a 400-degree oven now and will be there for 45 minutes, though I use a 425-degree setting for roasting root vegetables. I’ve also learned to use parchment paper to line the cooking trays, which makes clean up a breeze.
Tom and Lisa (son/daughter-in-law) were elated by this recipe they found in their cookbook It’s All Good by Gwyneth Paltrow. I love it when I get a recipe from my kids, because I know it’ll be healthy and good. Lisa had lots of stars penciled in at the top of this one. So I photographed the recipe with my iPhone, but later found it on line as well. I always make a recipe as written the first time, but the next time—and there’ll definitely be a next time for this one—I’ll add roasted onions, as does Guy Fieri.
Others on line who made the recipe offered a few suggestions worth noting. Include some Israeli pearl couscous (the larger variety; 1/2 cup, dry and cooked) and add the chickpeas later in the roasting process.
Roasted Cauliflower and Chickpeas
1 14-oz. can chickpeas, rinsed, drained and dried
1 head cauliflower, cut into bite-sized florets
3 Tbs. plus 1/4 cup extra virgin olive oil, divided
Coarse sea salt
1 Tbs. Dijon mustard
1 Tbs. seeded mustard (i.e., grainy mustard)
1 Tbs. white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian parsley
- Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 Tbs. olive oil and a big pinch of salt. Roast, stirring now and then, until everything is brownish and the cauliflower is quite soft, about 45 minutes.
- 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.