So here is another little meal idea for you…
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| Mustard Vinaigrette for the Cauliflower-Chickpeas |
Gwyneth’s Cauliflower and Chickpeas is so simple, and really, who knew cauliflower could be so good since cauliflower au-gratin?!
While the oven is preheating to 400*F, cut 1 head of cauliflower into bite-size florets, outer leaves discarded. Toss together with 1 can of chickpeas in extra virgin olive oil and big pinch of sea salt. Lay in a single layer on a roasting pan. Roast on the middle rack, stirring occasionally, until everything is dark brown and quite soft, about 45 minutes.
Whisk together 1 tablespoon dijon mustard, 1 tablespoon grainy mustard, 1 tablespoon white wine vinegar (I’ve also substituted in white balsamic vinegar, and it’s equally as good), with 1/4 cup olive oil, a big pinch of sea salt and a few healthy grinds of black pepper.
While the veggies are warm out of the oven, toss them with the dressing and some chopped Italian parsley. It’s so yummy, I can’t describe it!!!
For the Kale Salad, I buy a bag of kale. It tends to last longer and look better than the head on the other side of the produce aisle. I use a bit for many things, so I keep a bag or two in the fridge. 
Rinse some of the kale, dry off in a spinner (Tip: if you don’t dry leaves of any salad off, the dressing won’t stick!), and put in a salad bowl. Using your culinary scissors, cut up the kale, making it “chopped.” Kale is course and it’s easier to eat in bite-size pieces.
Chop one tomato and one avocado into bite size pieces. Toss in another bowl with some fresh squeezed lemon juice. Put aside. (I toss everything together right before serving so that nothing gets soggy waiting!)
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| Lemon Vinaigrette for the Kale Salad |
I like to make my own dressing. I guess I am a little picky about knowing what exactly goes into my foods, I know there are some really good organic whole choices out there, but it’s really so easy, why not?! I have an old shaker (it’s still the best), and in it I put equal parts extra virgin olive oil and the juice fresh squeezed from one lemon. Shake. Ready.
When the rest of the meal is ready, toss all the salad parts together. I also had some pine nuts from something yesterday, so I tossed those in. Really, you can toss anything into this salad it’s so good! If I hadn’t put chick peas in another part of the meal, those would be good, or black beans, cranberries, hazelnuts… Anything!
My mother’s roasted chicken is the best chicken ever. I think her secret is this Portuguese ceramic tagine. It seems so easy, she puts the fresh chicken in there, some veggies, a few cut up lemons, herbs from the garden, healthy pinches of sea salt and ground black pepper and sticks it in the oven. It is so moist and juicy, you will think it’s heaven!
Canon 5D MII ISO 400 f/1.8
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