Roasted Cauliflower, Chickpeas, and Olives |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From Cooking Light-this was just too interesting for me to pass up. I will likely reduce the oil a bit. Ingredients:
5 1/2 cups cauliflower florets (about 1 pound) |
24 green olives, pitted and halved |
8 garlic cloves, coarsely chopped |
1 (15 ounce) can chickpeas, rinsed and drained |
3 tablespoons olive oil |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
3 tablespoons flat leaf parsley |
Directions:
1. Preheat the oven to 450°.
2. Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat.
3. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.
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