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
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.