Roasted Cauliflower, Chickpeas, and Olives

Enjoy this tangy dish as a side with sauteed fish or roast chicken, or serve it as the Spanish would, among a variety of other vibrant flavors and small plates.

Roasted Cauliflower, Chickpeas, and Olives
Roasted Cauliflower, Chickpeas, and Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 5 1/2

    cups cauliflower florets (about

  • 1

    pound)

  • 24

    green Spanish olives, pitted

  • 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 smaJ roasting pan. Drizzle with oil; sprinkle with pepper and salt to well coat. 3. Bake at 450° for 22 minute or until cauliflower is browned and crisp tender, stirring after 10 minutes. 4. Sprinkle with parsley.

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