It’s #meatfreeweek ! Here’s one of my favourite salads. With a delicious mustard dressing, this roast salad is best served when still warm from the oven (but still yum the next day!).
Recipe from: Gwyneth Paltrow cookbook ‘It’s All Good’.
1 x 400 tin chickpeas, rinsed, drained and patted dry on a kitchen towel
1 large head cauliflower, cut into florets
1/4 cup fresh Italian parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon whole grain or seeded mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
salt and pepper
1. Preheat oven to 200°.
2. Prepare cauliflower and chickpeas in a oven-dish, sprinkle with salt and drizzle with a little olive oil. Roast for 45 minutes, mixing every 15 minutes.
3. Mix both mustards, white wine vinegar, the 1/4 cup olive oil and pepper. Set aside.
4. Once the cauliflower and chickpeas are done, mix parsley and HALF of the mustard dressing. When serving, drizzle a little more mustard dressing on top, if desired. Tastes great warm or at room temperature. Enjoy!