I was not a big cauliflower fan. That was until I made this recipe. Roasting cauliflower gives it a much nicer taste compared to your regular boiled and soggy type! Plus, adding a fresh mustard dressing really livens things up for your taste buds.
*** You Will Need ***
- 1 tin of organic chickpeas in water (250g usually), rinsed and drained
- 1 full cauliflower head, outer leaves and stem removed, with the cauliflower head then chopped into bite sized chunks (I used the green variety but you can use any, including white and purple)
- 1/4 cup of organic extra virgin olive oil
- salt, pinch
- pepper, pinch
- 1 tablespoon organic wholegrain mustard (gluten free type)
- 1/2 cup fresh organic parsley, chopped
- 1 table spoon of organic coconut oil
*** How To Make ***
- Pre-heat your oven to 200 degrees centigrade.
- Next, mix the prepared chickpeas and cauliflower together in a large roasting pan with the coconut oil dabbed all over.
- Place in the oven and roast for 30-40 minutes, stirring occasionally, until the cauliflower has started to brown a little, but the chickpeas are still moist.
- Whilst this is cooking, prepare your homemade dressing by mixing the olive oil with the parsley, salt, pepper and mustard.
- Once the chickpeas and cauliflower are ready, toss them with the dressing and it tastes great served warm or at room temperature.
Here you have a delicious and creative recipe to help make use of boring old cauliflower, and transform it into a really tasty, healthy and filling side dish that can accompany most meals.
