Roasted Cauliflower Chickpea Salad: My practical side

My friends often sit by and cringe as they watch the choices I make in the name of practiciality.  For example, to commemorate 19 years of relationships with Husband, I chose to purchase (for myself) a brand new dishsoap dispenser for my kitchen.  The other one I had was corroded and really beyond good use, and this was a lovely change of pace to something new and fantastic.  (I happen to really love my choice, which I picked up on a whim.)  Husband offered to take me out and buy me something, and instead, I chose my soap dispenser.  One girlfriend sarcastically commented that her relationship her husband was 23 years old and what should she get?  The automatic trashcan she's been wanting was my response.  For me, every time I do the dishes, and I press down on the dispenser, I'm reminded of how long our relationship has lasted.  It's the practical gift that keeps on giving!

In case you also want to experience a practical and fantastic gift, link below.  

I say this not to brag, but simply to wonder aloud - have I become TOO practical?  I wonder if perhaps a bit of softness might be good for me, or perhaps, maybe what I may need may be some romance.  However, Children, Husband, Job, Work, Volunteering take up a lot of my time and therefore my default is simply practicality.  I can't have everything, I can't do everything, I can't be everything, but I can stay focused and be practical.  I know that there are husbands out there who are silently wishing that their wives would be super practical as well, but let me give you the caveat that no - it's not really as good as it sounds.  (I'll have Husband detail to you on that aspect.)

Nevertheless, practicality wins out, and no place more than in my kitchen.  I like my food easy to prepare, and delicious to eat and if it does both of those things, it's a winner in my book.  Therefore, when I saw a recipe in Gwyneth Paltrow's It's All Good  for cauliflower and chickpeas together in a salad, I couldn't turn my back on it, and in fact, I simply had to make it.  I tweaked her version (addition of golden raisins - my friend SH's fabulous idea) as well as the use of lemon juice instead of vinegar, simply to be ornery.  This salad is lucious, delicious, easy to make, tastes good and is good for you as well.  It's the perfect salad to serve at room temperature (or even warm) and you'll be surprised at the chewy texture of the chickpeas as well as the zing of the dressing.  It's definitely a keeper in my kitchen as the simplicity of preparation makes it super yummy.   Great as a side to grilled chicken, or as the perfect vegetarian entree, with some toasted bread.

In the Name of Practicality!

Roasted Cauliflower Chickpea Salad
Serves 4

Ingredients 
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 pieces
¼ cup extra virgin olive oil (dressing), and 3 tablespoons for drizzling
salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
Freshly ground black pepper
⅓ cup golden raisins
¼ cup chopped Italian parsley

Method
Preheat the oven to 400ºF and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.

Roast, stirring now and then, until everything is golden brown and the cauliflower is tender,  30 to 40 minutes.

Meanwhile, whisk together the lemon juice, mustards, and ¼ cup of olive oil with salt and a few healthy grinds of black pepper.

While the chickpeas and cauliflower are still warm, toss them with the mustard dressing, raisins,  and the parsley. Serve warm or at room temperature.

Printable recipe

And in case you were thinking about her new book, it's really a great read with lots of interesting ideas on how to eat better and improve your health.

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