- 6
4/5
(1 Votes)
Ingredients
- 5 1/2 cups cauliflower florets (about 1 pound)
- 24 green Spanish olives, pitted and halved
- 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
Preparation
Step 1
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.