This is another Vegan dish that's so easy that once you make it a couple of times, you hardly need to look at the recipe again. I’ve tweaked it a little, but the original recipe is from Gwyneth Paltrow’s 2nd cookbook, "It's All Good" (and it is).
The combination of nutty garbanzos & cauliflower and tangy dressing with the freshness of the flat-leaf Parsley is genuinely delicious. We have it on heavy rotation all year round. It's great as a side dish for the Carnivores, but honestly so tasty and filling that even the meat-eaters will put it on the center of their plates.
1 can (15oz) chickpeas (garbanzo beans), drained and rinsed
1 large head cauliflower, cut into florets
1 tablespoon good quality, Extra Virgin olive oil
1/4 cup fresh Italian Parsley
Regular Olive oil
FOR THE DRESSING
1 x tablespoon mustard (any kind will do)
1 x tablespoon Vegenaise (or any soy-based Mayo alternative)
1 x tablespoon of white wine, apple cider, or white wine vinegar
1 x tablespoon of good quality, extra virgin olive oil
1 x teaspoon of Turmeric powder
Salt + Pepper to taste
A squeeze of lemon is a great idea.
Preheat the oven to about 400 degrees Fahrenheit/204Celsius (I do mine at 380 F because my oven is serious!
Open the can of garbanzos, rinse and leave to drain in a colander.
Rinse and cut the cauliflower into bite-sized florets.
Dump the cauliflower and garbanzo beans into a big mixing bowl and toss with a few good slugs of regular Olive Oil, salt, and pepper (BTW: I save the good stuff for dressings and raw dishes, not for cooking)!
Spread it all out on a generously sized, foil-lined baking sheet. Don't crowd them. You want them to get crispy!
Roast for 33 – 40 minutes, shaking the pan every 15 minutes.
MAKE THE DRESSING
Whisk the mustard, Vegenaise, oils, and spices together in a small bowl and set aside.
Rinse the Italian Parsley, pat dry, roughly chop, and set aside.
Take the roasting pan out when the garbanzos are crisp on the outside. The cauliflower should be fork-tender and brown on the edges.
Toss with the dressing, making sure every floret and bean is coated with the dressing. Sprinkle the Parsley on top and adjust the seasonings. Sometimes, I like to add a little Tajin or Red Chili flakes to give it a little heat!
SERVES: 3 to 4
STORE: Covered in the fridge for up to 4 days