Roasted Cauliflower + Chickpeas | Los Gatos Foodie

Ingredients

• a 14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
• 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
• extra virgin olive oil
• coarse sea salt
• 1 tablespoon Dijon mustard
• 1 tablespoon seeded mustard
• 1 tablespoon white wine vinegar
• freshly ground black pepper
• 1/4 cup chopped Italian parsley