Harvest Meal – Roasted Cauliflower and Chickpeas

What do we all need more of in our lives? Veggies. More veggies. (Was that not your answer? I’m shocked). Specifically, more roasted veggies. Roasting is the best. It brings out the sweetness in the veggies it cooks, and it is super easy to do.

This healthy, vegetarian, high-fibre recipe is inspired by the Gwyneth Paltrow one in her cookbook It’s All Good. (Whatever your opinion of Gywneth, it’s a fabulous cookbook).

You need:

One head cauliflower
One can chickpeas, drained and rinsed
3 tbsp, plus 1/4 a cup olive oil
2 tbsp Dijon mustard
1 tbsp white wine vinegar
1/4 cup chopped parsley
sea salt and pepper

First, preheat oven to 400 F. Then chop up cauliflower, and toss it on a baking sheet with the drained chickpeas and the 3 tbsp olive oil. And a bit of sea salt and black pepper, toss to coat and pop in oven. Roast for about 40 minutes, turning halfway through, until lightly browned and crispy.

While the cauliflower and chickpeas are roasting, make the dressing. Whisk the mustard, vinegar and olive together, then add in the parsley, and salt and pepper to taste.

Once the roasting is done, toss the roasted mixture with the dressing and away you go. This can be a meal on its own or a side dish for a lean protein.