Eating from the Garden

Roasted Cauliflower and Beans

cauliflower bean1 head of cauliflower
1 19 oz can of white kidney beans (or other bean of your choice)
3 tbs olive oil
Sea salt

1/4 cup parsley

Dressing:
1 tbs dijon mustard
1 tbs mustard seed
1 tbs cider vinegar
1/4 cup olive oil
Salt and pepper

Preheat over to 400 F. Cut cauliflower into small florets and mix with beans and 3 tablespoons of olive oil, spreading onto a baking pan. Sprinkle with a pinch a salt and bake for 45 minutes (or until cauliflower is soft and browned), stirring occasionally.

In a small bowl, mix together mustard, mustard seed, vinegar, oil and salt and pepper.

When the cauliflower is cooked, Toss together cauliflower mixture with dressing, topping with chopped parsley just before serving. Serve warm.

Serves 4

**Adapted from It’s All Good by Gwyneth Paltrow

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