Roasted Cauliflower, Chickpeas, and Olives

Roasted Cauliflower, Chickpeas, and Olives
Photo by José Picayo

Ingredients

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

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

  • $29.95
    21% off
    The Calling Cabernet Sauvignon Alexander Valley
    The Calling Cabernet Sauvignon Alexander Valley 2013
  • $17.61
    17% off
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard 2011
See More Deals





Snooth Media Network