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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.

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  • 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


Servings 6


Step 1

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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