This is a very interesting combo of tangy and vibrant flavors. Good for you and so so simple. I recommend serving it with salmon. I also can tell you it tasted even more d-e-l-i-c-i-o-u-s the next day. I sprinkle cinnamon on the top to finish it off, that is optional…
6 servings
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 (optional)
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 (if using).
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