Roasted Cauliflower, Chickpeas, And Olives Recipe

Name: Roasted Cauliflower, Chickpeas, And Olives Recipe
Ingredients: 5 1/2 cauliflower florets*; 10 green spanish olives, halved and pitted; 8 cloves garlic, chopped coarsely; 15 ounce (one can) chickpeas (garbanzo beans), drained and rinsed; 3 olive oil; 1/2 crushed red pepper; 3 flat-leaf parsley leaves

Bruce Weinstein and Mark Scarbrough|Nov. 10, 2011 4:54 pm EST

3.2 (6 ratings)

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Cauliflower roasts into such mild sweetness that this Spanish-inspired side dish may win over even picky eaters. Enjoy it with sautéed, grilled, or roasted fish or chicken.

Servings

6

Cooking Light: The Complete Quick Cook Cover

Ingredients

5 1/2 cauliflower florets*
10 green spanish olives, halved and pitted
8 cloves garlic, chopped coarsely
15 ounce (one can) chickpeas (garbanzo beans), drained and rinsed
3 olive oil
1/2 crushed red pepper
3 flat-leaf parsley leaves

Directions

Preheat the oven to 450 degrees.
Combine the first 4 ingredients in a shallow roasting pan. Drizzle with oil and sprinkle with the crushed red pepper. Toss well to coat. Bake in the oven for 22 minutes or until the cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.