Roasted Cauliflower, Chickpeas, and Olives

Name: Roasted Cauliflower, Chickpeas, and Olives
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 serving(s)
Ingredients: 5 1/2 cups cauliflower florets (about 1 pound); 24 green olives, pitted and halved; 8 garlic cloves, coarsely chopped; 1 (15 ounce) can chickpeas, rinsed and drained; 3 tablespoons olive oil; 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon salt; 3 tablespoons flat leaf parsley

(12)

Recipe by smellyvegetarian

From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...

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READY IN: 32mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

5 ¹⁄₂

cups cauliflower florets (about 1 pound)
24

green olives, pitted and halved
8

garlic cloves, coarsely chopped
1

(15 ounce) can chickpeas, rinsed and drained
3

tablespoons olive oil
¹⁄₂

teaspoon crushed red pepper flakes
¹⁄₄

teaspoon salt
3

tablespoons flat leaf parsley

DIRECTIONS

Preheat the oven to 450°.
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.

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