roasted cauliflower + chickpeas with mustard + parsley

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Destroy! destroy! destroy! hums the under-consciousness. Love and produce! Love and produce! cackles the upper consciousness. And the world hears only the Love-and- produce cackle. Refuses to hear the hum of destruction under- neath. Until such time as it will have to hear. – D.H. Lawrence

Yesterday, there was a disaster with the gnocchi. Picture, if you will, a pool of green herbs and potatoes floating in hot water. Let’s not talk about and say we did, okay? Part of my frustration wasn’t attributed to the fact that I couldn’t make potato pasta, it was because I wasn’t productive. I’ve another week until I start a major project, and after a year of telling myself that it’s okay to relax, to do absolutely nothing, I still chafe at the notion of actual rest. When you’ve spent your life elongating the hours, cramming a life’s worth of living and work into thirty-some odd years, it’s hard to close your eyes and allow time to pass.

And while I’ve gotten better at this practice of being present, being still, I sometimes look down at my hands and will them to do something. That voice, that constant whisper, begs me to produce. There are articles on deadline, contracts to negotiate {still}, a novel to finish, books to read, shopping for a lunch with an old friend tomorrow — there is so much to do.

In response, I cancel today’s routine {writing will be done in the evening} to relax. Would you believe that I have to force myself to relax? To watch movies, play with my cat without glancing at my phone, and cook for the sheer purpose of eating something delicious rather than mapping out a blog post. I’ve been up since five, and as I glance up at the clock {it’s only 12?} I realize I’ve spent the morning in repose and the whole afternoon lay before me.

And this fact is GLORIOUS.

As you know, I loathe the image of Gwyneth Paltrow {I say image because it’s hard to dislike someone I don’t actually know}, but her cookbook continues to be a mainstay in my kitchen. Fed up with the pasta lunches, I decided to fix this delicious salad as my main course for lunch. Believe me when I say I was a bit trepidatious working with cauliflower {the sour, pungent nature of the vegetable makes my stomach coil and turn}, however, when roasted, the veg is soft and sweet and pairs beautifully with the light crunch of the chickpeas. The dressing is OUT. OF. CONTROL., and know that I’m spooning this into my mouth as I type this.

Okay, fine, I’m indulging the upper consciousness. A little.

INGREDIENTS: Recipe from Gwyneth Paltrow’s It’s All Good.
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
3 tbsp extra virgin olive oil
Coarse sea salt
1 tbsp dijon mustard
1 tbsp seeded mustard
1 tbsp white wine vinegar
Freshly ground black pepper
1/4 cup chopped flat-leaf Italian parsley

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DIRECTIONS
Preheat the oven to 400 degrees F. 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 dark and the cauliflower is quite soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.

Serve warm or at room temperature.

I also made this dish with kale!

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6 thoughts on “roasted cauliflower + chickpeas with mustard + parsley

  1. Looks pretty good. I don’t totally detest Gwyneth (I find her to be more interesting than anything really. I’m curious about that one), but haven’t ever picked up either of her cookbooks. I’ve heard a lot of great things about them though.
    Also, good for you for relaxing. You’re right- it can be hard!

    Like

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