Sharing two flavorful dishes that require a quick run to the market and a small amount time to prep. A healthy meal that will leave you feeling good. Discovered from NYT Cooking and Gwyneth’s It’s All Good cookbook. They are winning recipes, worth your efforts, and pair so nicely together.
Roasted Cauliflower Recipe (the mustard dressing makes this salad and works well with the salmon flavors)
1 14oz. can: chickpeas, rinsed, drained & dried in a kitchen towel
1 hd: cauliflower, cut into bite-sized florets
1 tbsp: dijon mustard
1 tbsp: seeded mustard
1 tbsp: white wine vinegar
¼ cup: chopped Italian Parsley
freshly ground black pepper
extra virgin olive oil
coarse sea salt
Pre-heat oven to 400º
1. Toss the chickpeas and cauliflower together in a large roasting pan with 3 tbsp. of olive oil and big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
2. Meanwhile whisk together the mustards, vinegar, and ¼ cup olive oil with a big pinch of salt and a few healthy grinds of black pepper.
3. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
4. Serve at room temperature.
Salmon Recipe (the flavors come alive and you will want to make it again!)
New goal for isostilo: learn how to shoot good pics of food!