Roasted Cauliflower, Chickpeas, and Olives

Roasted Cauliflower, Chickpeas, and Olives Recipe
Photo: José Picayo; Styling: Beverley Hyde
Enjoy this tangy roasted cauliflower dish as a side with sautéed fish or roasted chicken. 
4

Worthy of a special occasion

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 176
Fat 10.1 g
Satfat 1 g
Monofat 6.4 g
Polyfat 2.4 g
Protein 4.2 g
Carbohydrate 17.6 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 585 mg
Calcium 42 mg

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

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.

Note:

Julianna Grimes,

March 2010
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