Roasted Cauliflower, Chickpea and Kale Salad

This recipe originally comes from the Gwyneth Paltrow cookbook “It’s All Good.”  Right now, it is BY FAR my favourite place to find healthy, delicious recipes.  Everyone needs to run out and grab this cookbook ASAP!  I switch up the recipes a bit to suit my own taste, but I haven’t seen a single thing in the book that doesn’t sound delightful.  The few things that I’ve made so far have been heaven :)

Makes 4 side servings        Prep Time: 15 min        Cooking Time: 45 min

Ingredients

1. 1 can organic chickpeas
2. 1 head of cauliflower, cut into bite-sized pieces
3. 2 cups kale
4. Olive oil
5. Unrefined sea salt, a few pinches
6. 1 tbsp dijon mustard
7. 1 tbsp white wine vinegar
8. Black pepper
9. 1/4 cup chopped parsley

Directions

1. Preheat oven to 400 degrees.
2. Rince the chickpeas and pat them dry with a paper towel.  On a large roasting pan or baking sheet, toss the chickpeas, cauliflower, a few tablespoons of olive oil and a pinch of salt.  Roast for about 45 min or until everything is dark brown.
3. To make the dressing, whisk together the mustard, vinegar, 1/4 cup olive oil, pinch of salt, and freshly ground black pepper.
4. Next, rinse, de-stem and dry the kale.  Massage with a paper towel to soften it up.  Place in a serving bowl along with the parsley and dressing.  Toss to coat the kale evenly.
5. Once the cauliflower and chickpeas are done, let cool a few minutes then add to the bowl and give it a good mix. Serve and enjoy!