Roasted Cauliflower, Chickpeas, and Olives

Roasted Cauliflower, Chickpeas, and Olives
Photo by José Picayo

Ingredients

  • 3 tablespoons fresh flat-leaf parsley leaves
  • 8 garlic cloves, coarsely chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 3 tablespoons olive oil
  • 3 tablespoons fresh flat-leaf parsley leaves
  • 8 garlic cloves, coarsely chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • + 9 more ingredients
    • 3 tablespoons olive oil
    • ½ teaspoon crushed red pepper
    • ½ teaspoon crushed red pepper
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 5 ½ cups cauliflower florets (about 1 pound)
    • 5 ½ cups cauliflower florets (about 1 pound)
    • 24 green Spanish olives, pitted and halved
    • 24 green Spanish olives, pitted and halved

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.

View full recipe at My Recipes

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