Friday, February 14, 2014

Fast Food

Dear Readers,

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:

Roasted Cauliflower + Chickpeas with Mustard + Parsley
  • a 14-ounce can chickpeas
  • 1 head of cauliflower cut into bite-sized florets
  • Extra virgin olive oil
  • Coarse sea salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon seeded mustard
  • 1 tablespoon white wine vinegar
  • Freshly ground black pepper
  • 1/4 cup chopped Italian Parsley
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!).

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