Roasted Cauliflower, Chickpeas, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken. Ingredients:
5 1/2 cups cauliflower florets (about 1 pound) |
24 green spanish olives, pitted and halved |
8 garlic cloves, coarsely chopped |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
3 tablespoons olive oil |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
3 tablespoons fresh flat-leaf parsley leaves |
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. 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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