Roasted Cauliflower, Chickpeas, and Olives

Roasted Cauliflower, Chickpeas, and Olives
Photo by José Picayo

Ingredients

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

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

Comments


Best Wine Deals

  • $16.99
    15%off
    Marchesi di Grésy Langhe Martinenga
    Marchesi di Grésy Langhe Martinenga 2008
  • $31.99
    22%off
    Iron Horse Vineyards White Blend Alexander Valley Cuvée R T Bar T Vineyard
    Iron Horse Vineyards White Blend Alexander Valley Cuvée R T Bar T Vineyard 2003
See More Deals »






Snooth Media Network