So delicious... the combination of flavors was amazing. I made this in a convection toaster oven and it turned out beautifully roasted. Served it with a roasted chicken - our company raved over this dish more than the chicken! We cut the recipe back to feed four but wish I'd made the whole thing. What a great way to spice up cauliflower - this dish will definitely have a permanent place in our rotation! Made for ZWT9 - Gourmet Goddesses.
Terrific cauliflower dish! I had some jalapeno-stuffed olives on hand so used those and they were great in this. Loved the combination of cauliflower and chickpeas and the nice bit of heat. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
This was SPECTACULAR! I never would have tried it if I hadn't seen it in the ZWT8 book. It is SO good and we will make it again and again. I think that the olive oil can be cut back by 1T to a total of 2 tablespoons. That would cut back on some of the fat. I think we'll sprinkle some snipped chives on it next time. Also, for those of you who aren't watching your calories, I think crumbled bacon would be great on this.
I thought this was excellent, I loved the baked chickpeas, the olives and cauliflower worked well together. Made for ZWT9.
Loved it! I am not a fan of chickpeas but this was so good! I added extra garlic and cooked it longer because I like food crispy. P.S. I ate this for breakfast! Made for ZWT9 for the Gourmet Goddesses July 2013.
This had a great flavor. My oven went out so I ended up doing it in my convection oven/microwave and they really didn't crisp up, but I imagine it would have be even better crispy. For ZWT9
I had the oven at 400 and that was enough for it. I cut back on the amount made but next time I will increase the amount as we finished it all and could have eaten more We liked the crunch of the chick peas. I had a mixed bean salad in the fridge and took all the chick peas out to use them in this dish .Thanks for posting Made for the World Tour 8
Hearty and healthy :) I added a bit of cheese on top, plus some onions in the roast. And used garlic oil.
The chickpeas were what caught my eye and made me want to try this recipe, but unfortunately the chickpeas are also the reason for a three-star review. The recipe gave me perfectly delicious cauliflower and olives - I think the garlic cloves I used, which were small-medium, could have been left whole - but I wound up picking around the chickpeas to eat the rest of the dish. The texture of them was dry and crunchy, not pleasantly crispy or warm and tender, just off-putting to my palate. I'll make the recipe again, omitting the chickpeas entirely or adding them partway through the cooking when I stir the cauliflower. We also liked a wedge of lemon served with the dish, and followed the tip about using less parsley.
I love roasted cauliflower, and also like chickpeas and olives, so what is not to like about this recipe? My green olives were Greek (Evian?) and I followed all of the ingredients/instructions as posted. Next time, although I like parsley, I think I would omit it (or use sparingly) as I found that it detracted from the overall flavor. Thanks for posting this yummy recipe. Made for ZWT6.