My friend Anne and I spent an inordinate amount of time discussing our love for it… my friend Kim and I both brought it to the same book club potluck (how embarrassing! It all got eaten though.) It’s not often that the humble cauliflower could be considered “buzz-worthy,” but it seems that the roasted cauliflower & chickpeas with mustard from Gwyneth’s latest cookbook has become quite the hit in more kitchens than just mine. The sweet roasted cauliflower against the crunchily addictive chickpeas in the couldn’t-be-simpler mustard dressing is a magical combination that is so satisfying, even to former veggie haters. And of course, I’ve put my own spin on it with a few tweaks that (in my opinion) really take it over the top. Keep reading for my version of the recipe (and photos by Kim Jones) that’s destined to become a weeknight staple at your house, too…
- 1/2 cup dried apricots
- 1 large head cauliflower, trimmed and cut into bite-sized florets
- extra-virgin olive oil
- kosher salt and freshly-ground black pepper
- 1 teaspoon curry powder
- 1 14-ounce can chickpeas, rinsed, drained and dried
- 1 tablespoon dijon mustard
- 1 tablespoon coarse seeded mustard
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- 1 tablespoon white wine vinegar
- 1/4 cup chopped Italian parsley
- coarse sea salt (I like Maldon)
- Preheat oven to 425. In a small bowl, cover the apricots with hot water. Set aside and allow to “plump.”
- In a large bowl, toss the cauliflower florets with olive oil, salt, pepper and curry powder. Transfer to a parchment-lined baking sheet, and roast in the oven for 20 minutes. Remove from oven and add the chickpeas to the baking sheet. Toss around and return to the oven for an additional 20 minutes, until the cauliflower is soft and golden brown on the edges.
- Meanwhile, whisk together the mustards, honey, ginger and vinegar. While whisking, slowly add a couple teaspoons of olive oil, then add salt and pepper to taste.
- When the cauliflower is ready, remove from the oven and transfer to a large bowl. Drain the apricots and add them, then toss it all together with the mustard dressing while still warm. Garnish with chopped parsley and a sprinkle of coarse sea salt and eat!
*photos by Kim Jones