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Serves
4 hearty side portions
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
Ingredients
- Roasted Chickpeas and Veg
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14 ounces
can of chickpeas, drained and washed
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1
cauliflower, cut into florets
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1/2
broccoli, cut into florets
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2 tablespoons
extra virgin olive oil
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1 pinch
kosher or maldon salt
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black pepper, to taste
- Curried Mustard Dressing
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1 tablespoon
grainy mustard
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1 tablespoon
curried mustard (like Kozlik's)
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1 tablespoon
apple cider vinegar
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1/4 cup
extra virgin olive oil
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1/3 cup
parlsey, roughly chopped
Directions
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Pre-heat the oven to 425 F.
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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.
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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.
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