Roasted Cauliflower & Chickpeas with Mustard and Parsley

(3) 14-oz can chickpeas, rinsed and drained and dried in a kitchen towel
3 heads of cauliflower, cut into bite-sized florets
Extra virgin olive oil
Coarse Sea Salt
3 Tbsp Dijon mustard
3 Tbsp seeded mustard
3 Tbsp white wine vinegar
Freshly ground black pepper
3/4 cup chopped Italian parsley

Preheat  the oven to 400 degrees F and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with 9 Tbsp of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar, and 3/4 cup of olive oil with three big pinches 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.