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Curried Mustard Chickpeas and Cauliflower

By Caleigh Hall • April 1, 2014 • 0 Comments

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Author Notes: There is nothing better than going to the market on the weekend, as every devoted foodie does, and the St. Lawrence Market in Toronto, is no exception. One absolutely cannot miss stand is the Kozlik's mustard stand where you can test 32 different types of mustard to your heart's content, eventually making the painful decision to land on 1, 2 or (who are we kidding) 5 jars of artisanal mustard.

Kozlik's Curried Mustard is really the heart of this chickpea dish, and Gwyneth Paltrow's Roasted Cauliflower and Chickpeas from "It's All Good" are the inspiration. —Caleigh Hall

Serves 4 hearty side portions

Roasted Chickpeas and Veg

14 ounces can of chickpeas, drained and washed
1 cauliflower, cut into florets
1/2 broccoli, cut into florets
2 tablespoons extra virgin olive oil
1 pinch kosher or maldon salt
black pepper, to taste

Curried Mustard Dressing

1 tablespoon grainy mustard
1 tablespoon curried mustard (like Kozlik's)
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1/3 cup parlsey, roughly chopped

Pre-heat the oven to 425 F.
Place the cauliflower and broccoli florets and chickpeas on a large baking tray. Sprinkle with the olive oil, salt and pepper, and toss to mix with your hands. Roast, stirring every 15 minutes for 45 minutes.
While the chickpeas and cauliflower roast, prepare the dressing. Whisk together the mustards, apple cider vinegar and olive oil in a large, non-reactive bowl. Once the cauliflower and chickpeas are done roasting, add them to the dressing while they are still hot and toss to mix. Stir in the chopped parsley and season to taste.