Roasted Cauliflower & Chickpeas w/ Parsley & Mustard

I know we all like to poke fun of Gwyneth Paltrow and her "GOOP" nonsense and her "unconscious coupling" with her x-husband, but I gotta say, some of her recipes are just plain good.

They are super simple, nothing complicated, almost silly .....but her book It's All Good, is actually pretty great.

I have made almost everything in it, except for the flax seed and alternative flour (gluten free) recipes, and everything is GOOD. Simple, fresh and easy. My style of cooking.

Here, I had some cauliflower and still have a ton of parsley growing in my garden......so what's a girl to do?

Let Gwynnie lead the way to make this super simple side dish.

I ate the entire bowl.

Roasted Cauliflower & Chickpeas w/ Parsley & Mustard (adapted from It's All Good)

1 14-ounce can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
1 tbsp of pimenton (smoked paprika)
3 tablespoons plus 1/4 cup extra virgin olive oil, divided
kosher salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard (grainy mustard)
1 tablespoon white wine vinegar
freshly ground black pepper
1/4 cup chopped Italian parsley

Preheat oven to 400F degrees and set the rack in the middle. Toss chickpeas, pimenton and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of kosher salt.

Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 minutes.

Meanwhile, whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.

While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.