400g can of chickpeas, drained
1 cauliflower, cut into small florets
Extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
Flat leaf parsley, chopped
Salt and pepper
1. Pre-heat oven to 200C
2. Add chickpeas and cauliflower to a large bowl and toss with a little olive oil and a pinch of salt
3. Bake in the oven for about 20-25 minutes until cauliflower is tender
4. Combine mustards, vinegar and 2 tblsp olive oil in a small jug, season and whisk
5. Whilst cauliflower is warm, toss with the dressing and leave to cool (add a little of the dressing at a time. I prefer it to be lightly coated rather than drenched)
Serve as a side to grilled chicken or fish. You could also serve this with the super green salad or have a small portion as a snack.
To make in advance leave the cooked cauliflower in a covered bowl and keep the dressing and parsley separate to be dressed before serving. Serve at room temperature.