Roasted Cauliflower + Chickpeas With Mustard + Parsley

• A 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
• 1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic-they're surprisingly delicious!), cut into bite-sized florets
• Extra virgin olive oil
• Coarse 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

1. - Preheat the oven to 400u0b0F and set the rack in the middle.
2. - Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
3. - Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.
4. - Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
5. - While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
6. - Serve warm or at room temperature.

chickpeas, cauliflower, extra virgin olive oil, salt, mustard, seeded mustard, white wine vinegar, freshly ground black pepper, italian parsley

Taken from www.epicurious.com/recipes/member/views/roasted-cauliflower-chickpeas-with-mustard-parsley-52802021 (may not work)