"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

All Good: Gwyneth’s Roasted Chickpeas and Cauliflower

by Julie on March 3, 2014

in Minor Miracles, Lunch

I’m sure Gwyneth is a nice gal. But I’ve always had a big problem with famous celebrities touting the good life from on top of their fortress of privilege.  Of course “It’s All Good,” when you’re a tall, blonde movie star in the One Percent.

So it wasn’t like I was ever going to buy her new cookbook. I need that $18 more than she does, thanks.

But then I run into my friend Liz at Trader Joe’s. And she looks good. And so I ask. And she tells me she’s on a gluten-free, sugar-free, yadda-yadda-yadda free diet and she’s feeling great and losing weight and her cholesterol levels have all normalized…all due to diet.

Well so what exactly do you eat, I ask.  Newspaper? Leaves?  She gives me an example; a roasted cauliflower and chickpea salad with creamy dijon dressing that sounds incredible.  But “…and I REALLY hate to admit this,” she says, “it’s from Gwyneth Paltrow’s new cookbook.”



But she’s insufferable, I yell. She’s like Marie Antoinette! I don’t want to patronize her!

“I know! I know!” Liz says. “But just try it. It’s amazing.”

So I go home and I Google the recipe. The internets want information to run free!

The raw materials

The raw materials


Wash and cut up one head of cauliflower. Open, drain and rinse one 15-ounce can of chick peas. Combine on a roasting sheet together with olive oil, lemon zest, salt and freshly milled black pepper. I also added sumac, because.

You can also add red pepper flakes, but I didn’t.

The sauce.

The sauce.

Make the dressing thusly: Two tablespoons Dijon Mustard. Three tablespoons white wine vinegar. Five-six tablespoons olive oil. Salt and pepper. Mix it up until it’s emulsified. Set aside for now.

Roast your veg for about 45 minutes at 400 degrees, or until a lovely golden brown

Roasted goodness

Roasted goodness

Toss with dressing and add as much chopped cilantro or parsley as you like.  Consume and feel superior.

It's all good.

It’s all good.

Liz tells me there are many good ideas in the book. Along with many, many, many pictures of Gwyneth. I’m sure it’s a pretty book. I’m still not buying it.

{ 5 comments… read them below or add one }

Lea Ann (Cooking On The Ranch) March 21, 2014 at 12:25 pm

Love this post. If my oven weren’t out, I’d be trying this tonight … in spite of it’s celebrity origin. 🙂 Because just like you, I’m that “way”.

And I’m a new follower. Thanks to Blackboard Eats for sending me this direction. 🙂


Julie March 21, 2014 at 12:30 pm

Thanks, Le Ann! it’s a totally easy and delicious recipe….damn it. I so wanted to besmirch it to high heaven…alas. Thanks for reading, and joining the BHC FB page!


Laura Zinn Fromm March 23, 2014 at 5:02 pm

Thank you, Julie! I am on a cauliflower spree so I will make this. Btw, I just spent 15 minutes yesterday, pawing through Gwyneth’s book in a used bookstore in the East Village. I didn’t buy it but I was tempted. Nice post.


laura March 25, 2014 at 4:11 pm

Great post! I have to admit, I feel the same about celeb cookbooks, but I did buy Gwyneth’s. The recipes are really, really great!
That being said, I think your blog is my new favorite! So glad I found it….you were mentioned on a Black Board Eats post!


Julie March 25, 2014 at 4:31 pm

Yay! That makes my month, Laura! Thanks!


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