I'm hot and heavy in trial prep, which actually has made this cleanse breeze by since I don't have a ton of time to worry about food (yay shakes twice a day!). Anyhow, last night I looked in our (fairly empty) fridge and realized we had some cauliflower to use before it went to waste. At first I thought of making a soup, but then decided to use one of my fav super simple recipes from GP's It's All Good. When it was done, my husband and I both stood around the bowl and munched until it was nearly gone. Soooo good.
Packed with health, this is just too yummy and easy not to share:
Preheat the oven to 400 degrees F
Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of
olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and
the cauliflower is quite soft, about 45 minutes.
Meanwhile, whisk together the 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.
*Image from The Simple Veganista (this recipe is POPULAR!).