Cauliflower is the one the vegetable I remember my mom making often as a child. She steamed it and served it with butter and Lawry's season salt. I loved it.
Since then cauliflower is not around as often as in my childhood. There is so much emphasis on the importance of eating greens, poor cauliflower has been pushed to the corner.
I had planned to make this recipe on one of these warm spring nights. I got "stuck" outside watching my daughter monotonously ride her princess bike back and forth from fence to fence and forgot to preheat the oven.
By the time we came inside and I got the dish in the oven, it seemed a long 45 minutes to wait.
Every bite was worth the wait. The mustard and chive sauce created the creamy, salty combination that the butter and season salt did in the old days.
I literally could not stop eating this dish. After cutting myself off that night when it was still warm, I finished it off cold the next day and felt no guilt for providing my body vegetables and protein to give me energy.
Roasted Cauliflower and Chickpeas
1 14-ounce can chickpeas rinsed and drained
1 head of cauliflower cut into bite size florets
Extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon apple cider vinegar
1/4 cup chopped chive
Preheat oven to 400. Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a pinch of salt. Roast stirring occasionally about 45 minutes.
Whisk together the mustards, vinegar, 1/4 cup olive oil and salt and pepper. Toss with chickpeas and cauliflower straight from the oven and stir in chives. Serve warm and enjoy!
Adapted from It's all Good.
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