Roasted Cauliflower, Chickpeas, and Olives

Ingredients

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

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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